Anticiplate

Now you all know I hate mayonnaise. Well, this is the predicament. There is no good “mayo-less” potato salad. I mean, there IS potato salad without mayonnaise, but it is not considered the authentic breed. Well, potato salad enthusiasts can unite! I am actually making a potato salad with mayonnaise. But, I can’t guarantee I am going to like it.

I used my Molly’s Homemade Mayonnaise for this recipe. I think if the mayo had actually turned out the consistency it was supposed to be, then the potato salad would not have been as coated with liquid. It would have held together triumphantly like a bond between two sisters. The baby yukon and the homemade mayonnaise.

After sweating from making the mayonnaise, and feeling like I might have accidentally doubled the liquid recipe without doubling the amount of potatoes, the salad came to life. It may not be your classic potato salad or even this fancy one, but I would have to say I think that most potato salad fans would rally around this recipe.

But, the jury is out about me. If I had my druthers, there would be no mayonnaise, no lemon juice and far less liquid (even without accidentally doubling it). This recipe might have to go back to the drawing board for me, but it is a good place to start. Even for mayonnaise haters.

Prep time: 10 minutes

Cook time: 15 minutes

Serves 4

Recipe by Chef Maria Hines, Tilth Restaurant

2 pounds Ozette (similar to fingerling) potatoes , or baby Yukon Golds
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 small shallot, minced
2 cloves garlic, minced
¼ cup apple cider vinegar
½ cup mayonnaise
¼ cup finely chopped chives
¼ cup finely chopped parsley
Salt and pepper to taste
1/2 c. Hazelnut oil

Put potatoes in a large pot and add enough water to cover. Bring to a boil and let
cook until it’s tender enough to easily pierce the flesh, but don’t overcook (about 15 minutes). Drain and
let cool for about 15 minutes.

In the meantime, combine the mustard, shallot, garlic, vinegar, mayonnaise, chives, parsley,  and salt and pepper to taste (you might need extra salt, because the potatoes will absorb it), and ½ cup hazelnut oil. Stir.

Slice the potatoes into coins about ¼ inch thick. Toss gently with seasoning mixture. Taste and adjust seasoning as needed. Drizzle with additional hazelnut oil if it seems
like the potatoes are dry.

Serve warm or at room temperature.