How to make it

  • Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.
  • 2. 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 3-4 minutes longer. Don’t overcook. The spuds need to be done but firm. Drain the potatoes in a colander and let them cool. **
  • 3. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, yogurt, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.
  • 4. Peel the cooled eggs and grate them into the bowl.
  • 5. Stick a fork into the potatoes and lift them one at a time out of the colander. Break up the potatoes by hand into rough, bite size chunks, add them to the bowl and toss to coat with the dressing.
  • 6. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
  • **I steam the potatoes and eggs for 15 minutes then remove the eggs and steam the potatoes for about 5 more minutes. Time depends on potato size. Test for doneness with a bamboo skewer. Don’t overcook. The spuds need to be done but firm. If done, let cool and proceed with step #5.

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