“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.






“Mayogrette” Dressing:

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


  1. 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.
  2. Add half of the oil, cover tightly with the lid and shake well to emulsify the ingredients.
  3. 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.
  4. 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.
  5. 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).
  6. 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.