Potato Salad Byron Talbott

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KITCHEN EQUIPMENT:
Boos Walnut Cutting Board: http://amzn.to/1LKPfLj
Glass Bowls: http://amzn.to/1GmvN2U
All-Clad Sauce Pan: http://amzn.to/1Ly50oU
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
Porcelain Dish: http://amzn.to/1LXS8Wi

INGREDIENTS:
7-8 small yukon gold potatoes
1-2 medium eggs
1 branch of celery
1/4 of a red onion
1 large kosher dill pickle (never heated)
3 tbsp greek yogurt
2 tbsp dijon mustard
3 tbsp red wine vinegar
3 tbsp olive oil
fresh picked tarragon, parsley, and dill
salt and pepper to taste