Baby Potato Salad + Weekly Menu

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Who doesn’t love a good potato salad? If you don’t, I must seriously question your taste in food. Sorry, no offense.

A while back, I polled readers to ask if they enjoyed when I post my weekly menu. The response was overwhelmingly, “YES!” and indeed, Sundays (Weekly Menu day) are busy on my blog. Much more so than, say, Friday, when apparently everyone starts their weekends early, or can’t bear to surf the web while enjoying their morning cup of coffee.

Interesting, Mondays are busy, too. People must not be ready to go into work mode. ;)

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My favorite day to see where y’all click is Sundays — I get to see what recipes you want to check out most from my weekly menu. Generally, there’s one of the recipes that far and away receives more click love than the others. The curious part is that I can never figure out which recipe readers will gravitate towards.

{My guess this week: Ground Lamb and Hummus Pita “Pizzas”}

Last week, the winner was the Baby Potato Salad. This fact supports my statement that anyone with good taste in food loves a good potato salad. Right? Right.

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My mom attests to the probable fact that my Grannie made the best potato salad. It was really good. It was really unhealthy.

I play for Team Mayonnaise and am of the opinion that mayonnaise can make many recipes better. The interesting thing is that even though I had to learn to make mayonnaise in food labs during college, I’ve not made it at home since.

I’ve been missing out.

With one egg yolk and some elbow grease, you can whip heart healthy olive oil into a Dijon mayonnaise to make this oh-so-simple potato salad. It’s embarrassingly easy, yet very chic, healthy, and of course, delicious.

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Baby Potato Salad + Weekly Menu
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This "mayonnaise-like" base is full of heart-healthy fats and great flavor for Dijon mustard and chives.
Ingredients
  • 2 lbs baby potatoes
  • ½ tsp kosher salt, divided
  • 1 large egg yolk
  • 2 tsp white wine vinegar
  • ⅓ cup olive oil oil
  • 2 Tbsp Dijon mustard
  • 2 Tbsp fresh chives, chopped
Instructions
  1. Place potatoes in a large pot and add cold water to cover by 2 inches; season with ¼ teaspoon of the salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes and allow to cool slightly.
  2. While potatoes are cooling, whisk egg yolk and vinegar in a large bowl; season with remaining ¼ teaspoon salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
  3. Add warm potatoes to bowl with mayonnaise and toss to coat. Fold in chives just before serving.
Notes
Recipe ever so slightly adapted from Bon Appetit
Nutrition Information
Serving size: heaping ½ cup Calories: 161 Fat: 9.5 Carbohydrates: 15.1 Sodium: 192 Fiber: 1.0 Protein: 2.4 Cholesterol: 26

Weekly Menu: July 21st – July 25th

I can’t seem to put down the book I’ve been reading – Divergent. I think I’ll be cookbooking and having a date with the hammock and my book today :)

Be well,

sig4

Comments

  1. says

    My stats for Monday are always the highest too – I think your right, no one wants to actually get in work mode yet!

    Hope you get some relaxing time in!!

  2. says

    I’m right there with ya Nicole…love me some good potato salad and love me mayo! The real deal, no low fat or fat free stuff, real mayo! I have to be careful with it though, I’ve been known to go completely overboard with the stuff. I made one of the best potato salads I have ever made a few weeks ago…doubtful I will ever blog about it though…not a thing healthy about it…but oh so delicious! This one looks so awesome! I could dive right into that bowl this minute!

  3. says

    Looks delicious! Love homemade mayo with healthy egg yolks and real ingredients. I was craving some this weekend and made some egg salad.

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