Baby potato salad
Discover the delightful blend of tender baby potatoes with crisp vegetables and a tangy dressing in this mouthwatering potato salad recipe. Taste perfection in every bite!
Ingredients:
- 910g 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 the potatoes in a large pot and pour cold water in until they are covered by 2 inches; season them well with salt. Start boiling, then lower the heat to simmer gently until the potatoes are soft, for about 20-25 minutes. After that, drain the water and let the potatoes cool down a bit. You can peel them if you prefer.
- While the potatoes are cooking, mix the egg yolk and vinegar in a big bowl; add some salt to season. Keep whisking and slowly pour the oil, starting with drops and continue until the mayonnaise becomes thick and smooth. Stir in the mustard.
- After the potatoes are done, add them to the bowl with the mayonnaise and mix well until they are covered; season with salt. Just before serving, mix in the chives.
- If you want to prepare in advance, you can make the mayonnaise a day before. Just cover and refrigerate it.
Summary:
- Calories: 1765 kcal
- Fat: 118 g
- Protein: 23 g
- Carbs: 161 g
- Potassium: 3940 mg
- Magnesium: 227 mg