Potato Salad

I just cain't STAND it anymore! Here in the Pacific Northwest we are being cheated. Cheated I tell you! Where is summer? Where is the SUN, the heat, the backyard parties with kids running through sprinklers and adults sipping their dripping beverages under the shade of an umbrella? Humbug. I'm not waiting any longer. Give me BBQ, and baked beans, and...


Potato Salad (original recipe by Tyler Florence)

Sorry, Mr. Florence, but I tinkered with this just a smidge.

2lbs. small Yukon gold potatoes (I used BIG ones because they were available. Just allow more cooking time.)
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
1c. mayonnaise (Mr F. calls for two. I disagree.)
1c. Greek yogurt (just DO it- because I said so.)
1-2T honey (also because I said so... and local is best)
2T drained capers (I didn't have any, so I didn't use any.)
1/4c. Dijon mustard
1/4c. finely chopped dill pickles with 1/4c. pickle juice
1/2 small red onion, chopped
2T flat leaf parsley, chopped
1/2 bunch fresh dill, chopped
juice of 1/2 lemon
fresh ground black pepper
extra-virgin olive oil for drizzling

Put the potatoes and eggs together in a big saucepan full of cold salted water. Bring to a simmer. After 12 minutes, remove the eggs, run under cold water, and peel. Continue cooking potatoes until they are tender when pierced with a knife. Drain potatoes and let them cool.

Reserve some capers (if using) and scallions for garnish. Stir together mayo, yogurt, 1T. honey, mustard,  pickles, juices, onion, scallion, capers, parsley, and dill in a large mixing bowl. Check for seasoning. ALWAYS check for seasoning. Maybe you want that second tablespoon of honey, and maybe you don't! Maybe your great-grandma Fanny always used paprika. Do what feels right. Finely chop the egg and add in. Cut up the cool(er) potatoes and toss them in the dressing. Check for seasoning again. Let sit in the fridge for a couple of hours (or even overnight!) in order for those flavors to really come to life.