This is a print preview of "The Perfect Summertime Potato Salad" recipe.

The Perfect Summertime Potato Salad Recipe
by The Picky Eater

The Perfect Summertime Potato Salad

As many of you know, I attended the Safeway Open Nature picnic a couple weeks ago, where, among other things I met Tyler Florence! At the picnic, Tyler was demo-ing some of his Summer Picnic recipes – and I just had to share his recipe for Potato Salad with you because I thought it was so unique and perfect for a 4th of July BBQ. Below is the recipe, along with some notes from me on how to “healthify” it a bit if you’d like. Hope you enjoy and are having a great long weekend!

Open Nature Summertime Potato Salad

Recipe courtesy Tyler Florence

Yield: 4 to 6 servings



Put potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into themgoes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let cool.

Meanwhile, stir together the mayonnaise, sour cream, yogurt, mustard, pickles and juice, red onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.

Peel the cool eggs and grate them into the bowl. Break up the potatoes into rough chunks, add to bowl, and toss to coat with the dressing. Season to taste with salt and pepper. Drizzle with a little olive oil and garnish with reserved scallions and capers.