Potato salad

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2lbs	small Yukon gold potatoes
2 large	eggs
	Kosher salt
	pepper
1/2 bunch	scallions, sliced, white and green parts
2 tbsp	capers, (optional)
2c	mayo
1/4 spicy brown mustard
1/4 c	finely chopped dill pickles with 1/4 c juice
1/2 small	red onion minced
2 tbsp	chopped fresh parsley
1/2 bunch	dill chopped

1/2 lemon juiced
EVOO for drizzling

1) put potatoes and eggs in large pot of cold salted water. Bring to a simmer. After 12 mins remove eggs and let cool. Continue to cook potatoes until a paring knife poked into them goes in without resistance 3 m. Drain potatoes.

2) while potatoes are cooking, stir together mayo, mustard, pickles, onion, scallions, capers (if using), and parsley. Peel the eggs and grate into mixture.

3) when potatoes have cooled enough to handle, but are still very warm, break them up one at a time into a bowl large enough to hold them all. Toss with pickle juice and lemon juice, S&P until absorbed. Add contents of dressing bowl, toss to coat well. Season as needed with additional SP.

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