Ignacio Mattos’ Potato Salad

  • Serves

    serves 4-6

  • Cook

    40 minutes


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.


  • 3 lb. Yukon gold potatoes
  • 2 tsp. kosher salt, plus more to taste
  • 2 12 tbsp. fresh lemon juice
  • 1 small red onion, thinly sliced, soaked in ice water 10 minutes, and drained
  • 12 cup canola oil
  • 14 cup extra-virgin olive oil
  • 1 egg yolk
  • 2 tbsp. marjoram leaves
  • 14 tsp. sweet paprika


Step 1

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.

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