Summery Potato Salad With Chives and Scallions

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).  

In a large mixing bowl, whisk egg yolk and white wine vinegar. Add half of the salt. Whisking constantly and vigourously (might rally a volunteer to help you), gradually add oil, in a very very slow stream until the mixture thickens and becomes a mayonnaise-like texture. This takes several minutes. Whisk in mustard. Add potatoes, chives and scallions and toss to coat. Smash potatoes slightly with a wooden spoon, leaving most whole, for texture. Add black pepper and stir to combine. Taste for seasoning. If needed, season with salt and additional pepper. Cover tightly and chill 4-6 hours (or overnight) before serving.