Summer is here!

Yes, it is still April but make no mistake, summer is here in the South.  Last weekend, our friends down the road had an old-fashioned pig pickin' and I volunteered to make some potato salad and some boiled peanuts.  This potato salad recipe is so delicious and it's considered "southern-style" since its base is egg and mayonnaise-based.  Nothing better!

I would love to take full credit for this recipe, but Tyler Florence deserves more credit than myself.  I do deviate a little bit because I prefer my potato salad more chunky than creamy, so my version is below.  I PROMISE that even if some of these ingredients make you go "hmmm," you will love every bite.

Potato Salad
Ingredients:
4 pounds small Yukon gold potatoes
*4 large eggs
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with extra juice to taste
1/2 small red onion, chopped
4 tablespoons chopped fresh flat-leaf parsley
1 bunch dill, chopped
1 lemon, juiced
Salt and pepper to taste

Directions:
Peel the potatoes and put them into a big saucepan of cold salted water. Bring to a simmer. Cook potatoes until fork-tender, about 15 minutes.  Drain the potatoes in a colander and let them cool.

*Using a cold water start (see below), hard-boil the eggs and let them cool.

Stir together the mayonnaise, mustard, pickles, red onion, scallions, capers, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes. Peel the cooled eggs, chop them and add them to the bowl.

Chop the potatoes into rough chunks and add them to the bowl. Season with salt, pepper, and pickle juice to taste. Garnish with more scallions and capers, and drizzle with a little olive oil before serving.

*Hard-boiled Eggs (using a cold water start)
Place eggs in a saucepan and fill saucepan with cold water until eggs are completely submerged and there's about a 1/4 in of water buffer on top.  Bring to a boil, uncovered.  IMPORTANT PART - as soon as the water comes to a rolling boil, remove from heat immediately and cover with a lid.  Leave the eggs in the cooling water for 15 minutes before peeling under cool running water.

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