Ignacio Mattos’ Potato Salad

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

Ingredients

  • 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

Instructions

  • 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.