Potato Salad
(1 reviews)
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Cook time:

I would consider this the best potato salad ever!

S. Bergeron

2 lbs small red potatoes (baby potatoes)
1 egg yolk
3 tbsp white vinegar

1 tbsp butter, melted and cooled

1 tbsp sugar
1 tsp salt
1/2 cup mayonnaise

2 green onions, chopped
4 to 5 stalks celery, thinly sliced
1/4 cup 35% whipping cream

  1. Place the unpeeled potatoes in a large pot of salted cold water and cook for approximately about 20 minutes (al dente)
  2. Cool under cold running water and drain well.
  3. Cut into halves or quarters. Let cool and set aside
  4. In a double boiler, beat the egg yolk and vinegar until creamy, about 4 minutes.
  5. Remove from heat and while whisking, drizzle in the butter.
  6. Add the sugar and salt.
  7. Combine and set aside at room temperature.
  8. In a large bowl, combine the mayonnaise, green onions, celery, and potatoes.
  9. In another bowl, whip the cream.
  10. Fold gently into the cooled egg and vinegar sauce
  11. Add to the potatoes and blend
  12.  Season with salt and pepper
  13. Enjoy !
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