Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.
Recipe information
Yield
8 Servings
Ingredients
2
1
2
½
2
2
Need to make a substitution?
Preparation
Step 1
Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes cool slightly. Peel, if desired.
Step 2
Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
Step 3
Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
Do Ahead: Mayonnaise can be made 1 day ahead. Cover and chill.