Patty's Potato Salad

My Step-Mother makes the world’s best potato salad, I know that is a bold statement but she truly does. I hope you enjoy it as much as I do. Bon Appétit

2 pounds waxy potatoes, such as red-skinned or new 
 potatoes, scrubbed

2 large eggs

1 cup mayonnaise

1 purple onion, small dice (about 1 cup)

1/4 cup whole-grain Dijon mustard

1/4 cup dill relish

6 slices of crispy cooked bacon

2 tablespoons capers, drained

2 tablespoons finely chopped fresh Italian parsley leaves

1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)

1/2 teaspoon kosher salt, plus more for salting the cooking water

1/8 teaspoon freshly ground black pepper

INSTRUCTIONS

Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes. Remove the eggs to a medium bowl and place them in the sink. Run cold water over the eggs until they’re cool enough to handle; set aside.

Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more. Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer. Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour. Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until you’re ready to finish assembling the salad.

When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.

Remove the skin from the cooled potatoes with your hands or a paring knife. (For a more rustic potato salad, you can leave the skins on.) Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture. Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated. Top with crumbled bacon pieces. Serve immediately or refrigerate in an airtight container for up to 4 days.