“Mayogrette” Potato Salad
Chef Pepin has been a favorite of mine for many many years. He is renown fo his creative culinary abilities but is less known for his beautiful paintings. I saw this on Simply Ming and swiped it right off their website. The only cooked for 3 on the show, i have adjusted for a more family sized menu. I also added the cilantro option as I find it more flavorful than parsley.
2 tablespoon cider vinegar
4 tablespoons Dijon-style mustard
4 tablespoons mayonnaise
4 tablespoons water
1 cup extra virgin olive oil
Salt and Pepper to taste
2 pound medium-size Yukon Gold potatoes (about 4 potatoes)
4 scallions, peeled and minced (about ¼ cup)
1 tablespoon chopped parsley or cilantro
¼ teaspoon salt
3/4 cup “Mayogrette” (~ 2 tablespoons mayogrette per cup of cubed potatoes
- Make the “Mayogrette’ first and keep in the fridge until needed for the potatoes. Add the cider vinegar, Dijon mustard, mayonnaise, and water to a resealable container or jar.
- Add half of the oil, cover tightly with the lid and shake well to emulsify the ingredients.
- Add the rest of the oil, replace the lid and shake again until the mixture is smooth and creamy. Use as needed, refrigerating between uses.
- Put the potatoes in a saucepan, cover with water and bring to a boil. Reduce the heat and boil gently for about 35 minutes, or until the potatoes are tender. Make sure the potatoes remain covered.
- When the potatoes are tender, drain them and, when cool enough to handle, peel them and cut them into 1-inch cubes (you should have about 6 cups).
- Toss with the scallions, parsley, salt and “mayogrette” dressing. Save any remaining “Mayogrette” as it is a tasty addition many kinds of salad.
The salad is best served at room temperature or warm. You can also top with crispy bacon, chives or a good smoked paprika.