Ignacio Mattos’ Potato Salad
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.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, Tricks, and Tips for Hosting a Himalayan-Inspired Vegetarian Feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.