Potato Salad (w/ dill pickle)
Recipe courtesy of  Tyler Florence, Tyler's Ultimate

This picture is from https://whats4dinnertonite.wordpress.com/.
The blogger used just 1 cup of mayonnaise and saved some green onion
and capers to use as garnish.

FMM: This potato salad is interesting because it uses dill pickles and pickle juice instead of the sweet pickle relish Mom always used in hers. I thought it very good. It reminded me of hamburgers because I like dill pickles on my hamburgers and think this salad would go very well with them. We made it to go with pork ribs. I think Mom's version with sweet relish would go better with the ribs.

Reviewers agreed there is too much salad dressing. Cut back by half. Otherwise, they really liked this recipe. A blogger poster this recipe on their web site and just cut the mayonnaise back by half. The mustard and other dressing ingredients were left the same (https://whats4dinnertonite.wordpress.com/). The picture to the right is from her web site. The picutre posted for Tyler's version on the Food Network web site was much soupier. Our changes are in square brackets.

2 pounds small Yukon gold potatoes
2 large eggs [Brian used 3 eggs]
Kosher salt
1/2 bunch sliced scallions, white and green parts [about 1/2 cup sliced]
2 tablespoons drained capers
2 cups mayonnaise [use 1 cup per most reviewers - I just add a little at a time until I get the right amount added]
1/4 cup Dijon mustard [use 3 Tbsp.]
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles [3 Tbsp. juice]
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped [or 3/4 tsp. dry]
1/2 lemon, juiced [about 1 1/2 tablespoons - we didn't add this]
Freshly ground black pepper
Extra-virgin olive oil, for drizzling [we didn't use this]

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks [cut into bite-size cubes as for regular potato salad], add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

4 to 6 servings