Lunch: Baby Potato Salad

Recipe by /contributors/eric-ripert 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.

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

Instructions

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.
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.

Share Baby Potato Salad

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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