My Favorite Potato Salad
3 pounds of small red potatoes
3 extra-large eggs
1 medium red onion, diced
4 green onions, sliced white and green parts
1 cup mayonnaise
1/4 cup dijon mustard
1/4 cup finely chopped sweet pickles with 1/4 cup juice
2 tablespoons lemon juice
2 tablespoons drained capers
freshly ground black pepper
In a large pot, bring potatoes with skins and eggs to a boil in salted water. Boil until potatoes are fork tender. If you use larger potatoes then remove the eggs after 10 minutes so they do not overcook.
After potatoes and eggs cook remove from water and allow to cool. Peel potatoes and eggs. Place peeled potatoes in a large bowl. Grate eggs into bowl with potatoes. Add red and green onions (reserve a few green onions for garnish).
In another bowl, mix together mayonnaise, mustard, pickles, lemon juice, and capers.
Pour mayonnaise mixture into potato mixture. Break potatoes into bite size pieces as you stir.
Garnish with green onions. Salt and pepper to taste.