MFP - 8 servings (1.5 lbs potatoes was good for 6 people at grill out)
680g; 1.5 lb Yukon gold potatoes
1 large egg
0g Salt
4g KCl
1 tbsp red onion, diced
2 tsp Private Selection Non-Pareil Capers
90g; 6 tbsp Kroger Olive Oil Mayo
5g; 1 tsp Kroger Dijon Mustard
6g; 1 tsp unsalted Dill Pickles
2 tbsp celery, diced
1 teaspoon dried parsley
2 tablespoons dried dill
1 tsp lemon juice/vinegar/unsalted pickle brine
Freshly ground black pepper
Only use gold or red potatoes; Russet, but don't overcook
Boiling whole Idaho worked okay, but they broke open during boiling and broke down too much when cutting.
Try steam till done then place on baking sheet to allow moisture to evaporate
Start the potatoes in salted, cold water. Bring the water to a boil and reduce to a simmer. Don’t overcook!
Drain the potatoes and return them to the warm pot.
Right after cooking, toss in two tablespoons of distilled white vinegar, stir, and allow it to sit for 20 minutes.
Stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a large bowl.
Peel the cool eggs and grate them into the bowl.
Add potatoes and toss to coat with the dressing.
Season, to taste, with salt and pepper.