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Baby Potato Salad
8
Steps
- 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, 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
