Potato Salad

MFP -  8 servings (1.5 lbs potatoes was good for 6 people at grill out)

• 1.5 lb Yukon gold potatoes

• 1 large egg

• Kosher salt

• 1 tbsp red onion, diced

• 2 tsp Private Selection Non-Pareil Capers

• 6 tbsp (90g) Kroger Olive Oil Mayo

• 1 tsp Kroger Dijon Mustard

• 1 tsp (6 g) Kroger Whole Kosher Baby Dill Pickles

• 2 tbsp celery, diced 

• 1 teaspoon dried parsley

• 2 tablespoons dried dill

• 1 tsp lemon juice

• Freshly ground black pepper

• Only use gold or red potatoes

• Homemade mayo worked great

• 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

1. Reserve some scallion greens and capers for garnish. 

2. Stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a large bowl. 

3. Peel the cool eggs and grate them into the bowl. 

4. Add potatoes and toss to coat with the dressing. 

5. Season, to taste, with salt and pepper.