Potato And Smoked Mackerel Salad With Creamy Mayonnaise

• 1 1/4 pounds (about 15) baby red-skinned potatoes, washed
• Sea salt and freshly ground grains of paradise (see note) or black pepper
• 1/4 peeled red onion, thinly sliced
• 1 stalk celery, thinly sliced on the diagonal
• 1 smoked mackerel fillet, skin discarded
• 1 large egg yolk
• 1/2 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar, more to taste
• 1 cup peanut oil
• 3 tablespoons heavy cream

1. Place potatoes in a medium pan, cover with water and season generously with salt.
2. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.
3. Drain.
4. When cool enough, slice into 1/4-inch rounds.
5. In a large bowl, combine potatoes, red onion and celery.
6. By hand, shred mackerel into pieces no larger than a raspberry; there should be about 1 cup.
7. Add to salad.
8. Prepare mayonnaise: In a small bowl, whisk together the egg yolk, mustard, vinegar and large pinches of salt and grains of paradise.
9. Beginning a drop at a time, whisk in oil.
10. As it emulsifies, add oil a little faster, in a slow, steady stream.
11. When mixture is thick, whisk in heavy cream.
12. Fold 1/3 cup mayonnaise into potato mixture.
13. There should be just enough mayonnaise to coat ingredients; add more if necessary.
14. Cover, and refrigerate for at least an hour.
15. Adjust seasonings before serving, adding more salt or vinegar as needed.

potatoes, salt, red onion, celery, fillet, egg yolk, mustard, red wine vinegar, peanut oil, heavy cream

Taken from cooking.nytimes.com/recipes/7623 (may not work)