Wise Sons Potato Salad

from the San FranciscoChronicle, August 30, 2016  

submitted by Jeanne Milligan

preparation time: 35 minutes

serves 6 to 8

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 diced red onion

¼ cup finely diced celery, plus celery leaves for garnish

2 teaspoons Kosher salt

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 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.

Secret is finely chopped capers, which add a briny quality to the mix of fresh dill and parsley.