Name: Baby Potato Salad
Yield: 8 Servings
Ingredients: 2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled (halved if large); Kosher salt; 1 large egg yolk; 2 teaspoons white wine vinegar; ½ cup vegetable oil; 2 tablespoons spicy brown mustard; 2 tablespoons chopped fresh chives

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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 notes