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Baby Potato Salad

3.8

(9)

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Baby Potato SaladCedric Angeles

Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled
Kosher salt
1 large egg yolk
2 teaspoons white wine vinegar
1/2 cup vegetable oil
2 tablespoons spicy brown mustard
2 tablespoons chopped fresh chives

Preparation

  1. Step 1

    Place potatoes in a large pot and add cold water to cover by 2"; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20-25 minutes. Drain and let potatoes cool slightly. Peel, if desired.

    Step 2

    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.

    Step 3

    Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.

    Step 4

    DO AHEAD: Mayonnaise can be made 1 day ahead. Cover and chill.

TagsSouthernAmericanYukon Gold PotatoPotatoRoot VegetableVegetableSideDinnerGluten FreeNut FreeVegetarianEasy30 Minutes or LessFourth of JulyBon Appétit

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