Instead of mayo, the creamy dressing on this potato salad uses a lemon and oil vinaigrette with just a couple eggs blended into it.
Dressing (makes 2 C)
- 6 T lemon juice
- 1/4 C dijon mustard
- 4 hard boiled eggs, quartered
- 2 T water
- Ground black or white pepper
- 1/2 C olive oil
- 6 T capers, roughly chopped
- 1/4 C chopped dill (a single 3/4 oz. package)
- 3 lbs. waxy yellow or white potatoes, peeled and diced 3/4″
- 2 t kosher or sea salt, divided
- 2 stalks celery, diced (about 1 C)
- 1 C peas, fresh or frozen (thawed)
- 6 scallions, thinly sliced, with dark green parts reserved for garnish
- In a blender or food processor, combine lemon juice, dijon mustard, eggs, water, and a few grinds of pepper until smooth. With machine running, drizzle olive oil in until dressing is thick and smooth. Pour into a bowl and stir in capers, dill, and salt and pepper to taste. The capers are salty, so you won’t need much salt, if any. Refrigerate until needed (can be made ahead).
- Put potatoes into a large pot and cover by a couple inches with water. Bring to a boil over high heat then stir in 1 1/2 teaspoons salt. Reduce heat to a gentle boil (medium high) and cook 5 to 10 minutes more, until potatoes are just tender. Check potatoes often if they aren’t ready after 5 minutes, to avoid overcooked potatoes and a mushy potato salad.
- Drain potatoes and rinse with cold water. Spread on a rimmed baking sheet, sprinkle with remaining salt and a little pepper, and refrigerate to cool.
- To assemble the salad, add potatoes, celery, peas, and white and light green scallion slices to a large bowl. Add dressing and fold gently to combine. Garnish with scallion tops and any extra dill.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: American