Simple Potato Salad with Homemade Mayonnaise
Ingredients
- 4 large russet potatoes
- 1 large egg yolk, at room temperature
- 2 teaspoons white wine vinegar
- 1 teaspoon water, at room temperature
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup canola oil
- 1 tablespoon Creole mustard
- 2 tablespoons chopped fresh chives
- Black pepper to taste
Instructions
Scrub potatoes under cold water to remove any dirt. Place whole, unpeeled potatoes in a large saucepan; cover with cold water. Generously season water with salt. Bring potatoes to a boil. Reduce heat to simmer and cook, partially covered, until fork tender, about 20 minutes. Drain and cool slightly. Meanwhile, combine the yolk, vinegar, water and 1/2 teaspoon salt in a large bowl. Whisk until blended. Add oil drop by drop (don't rush this stage), while whisking vigorously, until the mixture begins to cream. Add remaining oil in a slow, steady stream, while continuing to whisk vigorously, until mixture is thick and pale yellow. Stir in Creole mustard, and chives. Once the potatoes are cool enough to handle, peel the skins by gently rubbing them with your fingers; discard skins. Dice potatoes and add to mayonnaise mixture. Toss until evenly coated. Season with salt and pepper. Makes 4-6 servings.