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Ingredients

• 2 pounds Yukon gold potatoes
• 2 large eggs
• 1/2 bunch sliced scallions, white and green parts
• 2 tablespoons drained capers
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
• 1/2 small red onion, minced
• 2 tablespoons chopped flat-leaf parsley
• Juice of 1/2 lemon
• Extra-virgin olive oil, for drizzling

Description

Serious Eats