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Ingredients
  • 2 pounds 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
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