Baby Potato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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