News 4 Cooks

Jul 2, 2012 2:50 PM

News 4 Cooks: Frankie's Potato Salad

TUCSON - Today on News 4 Cooks at Noon, Frankie Santos from Frankie's South Philly Cheesestakes stopped by the perfect picnic fixin' for your July 4 celebration. Here's the recipe:

Potato Salad
2 pounds of small Yukon gold potatoes
2 large eggs
Kosher salt
½ bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely-chopped dill pickles with ¼ cup juice, about 2 pickles
½ small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
½ bunch dill, chopped
½ lemon, juiced
Freshly-ground black pepper
Extra-virgin olive oil, for drizzling

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

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, 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 a bowl. Stick a fork into the potatoes and left them one at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss.


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