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
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.
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.
Add warm potatoes to bowl with mayonnaise and toss to coat. Fold in chives just before serving.