This might be the easiest and most delicious potato salad you could ever make, which is perfect if you are planning on making something to take to a 4th of July party (or if you just want an amazing cold side for lunch or dinner anytime). If you aren't a fan of chives, scallions and mustard (your loss), then I have another great potato salad recipe here! I adapted this recipe from the recent Bon Appetit, featuring Eric Ripert, so you know it's got good bones. It essentially starts with homemade mayo (the tang is key - so don't substitute and don't be afraid) then just mixes in potatoes and chives and scallions and a little mustard! Voila! I think the key to the flavor is letting the potatoes sit in the dressing. I'd make this ahead, and let it chill overnight or at least 4-6 hours before serving. It's truly amazing! Get the recipe, after the jump!
Summery Potato Salad with Chives and Scallions (Serves 6-8)
You will need:
- 2.5 lbs small Yukon Gold (less than 1" diameter) or Yukon gold potato cut into 1" cubes
- 1 T Kosher salt + lots for the water.
- 1 tsp fresh cracked black pepper
- 1 large egg yolk
- 2 tsp white wine vinegar
- 1/2 cup vegetable or canola oil
- 2 T Gulden's spicy brown mustard
- 2 T chopped fresh chives
- 2 T chopped green onions (scallions)
Place potatoes in a large stock pot, cover with cold water, season generously with salt (i used about 2 T here). Bring to a boil. Reduce heat to medium low/low, and simmer until potatoes are tender, about 20 minutes depending on the size of your potatoes. Drain in a colander and let potatoes cool slightly (about 30-45 minutes).