Ignacio Mattos’ Potato Salad

by0| PUBLISHED Apr 16, 2015 3:47 PM
Ignacio Mattos’ Potato Salad
Photography by Marcus Nilsson

Boiling potatoes whole and unpeeled means they don't absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise.

Yield: serves 4-6

Time: 40 minutes


  • 3 lb. Yukon gold potatoes
  • 2 tsp. kosher salt, plus more to taste
  • 2 <sup>1</sup>⁄<sub>2</sub> tbsp. fresh lemon juice
  • 1 small red onion, thinly sliced, soaked in ice water 10 minutes, and drained
  • <sup>1</sup>⁄<sub>2</sub> cup canola oil
  • <sup>1</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • 1 egg yolk
  • 2 tbsp. marjoram leaves
  • <sup>1</sup>⁄<sub>4</sub> tsp. sweet paprika


  • Boil potatoes in a 6-qt. saucepan of salted water. Reduce heat to medium-high; simmer until potatoes are tender, about 25 minutes. Drain potatoes and transfer to a bowl;. when cool enough to handle, peel potatoes and coarsely mash. Toss 2 tsp. salt, the lemon juice, and onion in a separate bowl; set aside. Whisk oils and egg yolk in another bowl until combined; add to potatoes and toss to combine. Transfer potatoes to a serving platter and top with reserved onions; sprinkle with marjoram and paprika.