Baby Potato Salad
A classic potato salad made with tender baby Yukon Gold or red-skinned potatoes, tossed in a homemade mayonnaise dressing with spicy brown mustard and fresh chives.
Ingredients
- •2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled
- •1 teaspoon Kosher salt
- •1 large egg yolk
- •2 teaspoons white wine vinegar
- •½ cup vegetable oil
- •2 tablespoons spicy brown mustard
- •2 tablespoons chopped fresh chives
Cooking Instructions
- 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.
25 min
- 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.
10 min
- 3.
Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
5 min
- 4.
DO AHEAD: Mayonnaise can be made 1 day ahead. Cover and chill.
