Baby Potato Salad

Name: Baby Potato Salad
Yield: 4 servings
Ingredients: 1 2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled; 1 Kosher salt; 1 1 large egg yolk; 1 2 teaspoons white wine vinegar; 1 1/2 cup vegetable oil; 1 2 tablespoons spicy brown mustard; 1 2 tablespoons chopped fresh chives

From the kitchen of Carly

Creamy, mustardy potato salad built on homemade mayo and warm baby potatoes. Chives bring fresh bite to each forkful. Simple, elegant, and leagues better than anything from a deli counter.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled
1Kosher salt
11 large egg yolk
12 teaspoons white wine vinegar
11/2 cup vegetable oil
12 tablespoons spicy brown mustard
12 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.