Baby Potato Salad
This recipe features tender baby Yukon Gold or red-skinned potatoes tossed in a creamy homemade mayonnaise dressing with a hint of spicy brown mustard and a pop of freshness from chopped chives. The result is a flavorful and satisfying dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 baby Yukon Gold or red-skinned potatoes (about 36), unpeeled
- Kosher salt
- 1 large egg yolk
- 2 white wine vinegar
- 1/2 vegetable oil
- 2 spicy brown mustard
- 2 chopped fresh chives
Instructions
- Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20â25 minutes. Drain and let potatoes cool slightly. Peel, if desired.
- Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
- Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
- DO AHEAD: Mayonnaise can be made 1 day ahead. Cover and chill.
Yield
8 servings
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