Baby Potato Salad
- 2 pounds 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
- 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:
baby yukon gold, kosher salt, egg yolk, white wine vinegar, vegetable oil, brown mustard, fresh chives
Taken from www.epicurious.com/recipes/food/views/baby-potato-salad-51175470 (may not work)