Homemade lemon mayonnaise adds zesty flavor to tender, coarsely mashed potatoes in a home recipe from Canada's Prince Edward Island. This recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea.
Lemon Mayonnaise Smashed Potato Salad
Homemade lemon mayonnaise adds zesty flavor to tender, coarsely mashed potatoes in a home-style recipe from Canada's Prince Edward Island.
Yield: serves 8
2 lb. russet potatoes
Kosher salt and freshly ground black pepper, to taste
6 egg yolks
1 tbsp. sugar
2 tsp. dry mustard
Zest of 2 lemons, plus 1/3 cup fresh lemon juice
1 1⁄2 cups canola oil
5 eggs, hard-boiled, peeled, and roughly chopped
3 scallions, thinly sliced
Boil potatoes in a 4-qt. saucepan of salted water until tender, 35–40 minutes; drain and refrigerate until cold, about 1 hour. Peel and roughly chop potatoes; place in a large bowl and set aside.
Purée yolks, sugar, mustard, lemon zest and juice, salt, and pepper in a blender until smooth. With the motor running, slowly drizzle in oil until emulsified; pour dressing over potatoes and season with salt and pepper. Using a potato masher, gently mash potatoes until almost smooth. Stir in half each eggs and scallions. Garnish with remaining eggs and scallions.