San Francisco Chronicle
Wise Sons Potato Salad
The secret to this creamy potato salad, says Wise Sons’ Evan Bloom, is finely chopped capers, which add a briny quality to the mix of fresh dill and parsley.
3 pounds Yukon Gold potatoes,
skin-on, diced in ½-inch cubes 1 cup mayonnaise 2½ tablespoons whole grain Dijon
mustard 2 tablespoons sugar 2 tablespoons white wine
vinegar 2 teaspoons finely chopped
capers 1 tablespoon finely chopped dill 1 tablespoon finely chopped
parsley ¼ cup finely diced red onion ¼ cup finely diced celery, plus
celery leaves for garnish 2 teaspoons Kosher salt
Instructions: Bring a large pot of generously salted water to a boil. Add the potatoes, reduce to a simmer and cook until very tender, 15 to 18 minutes. Drain and spread out on a baking sheet to cool.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, capers, dill and parsley.
Add the potatoes to a large bowl, along with the onion, celery and 2 teaspoons of salt. Slowly add the dressing, using your hands or a large spoon to combine the mixture until potatoes are a chunky, mashed consistency. Chill in the refrigerator until ready to serve. Garnish with celery leaves.