You may not know it, but potato salad is a divisive food. While some people prefer peeled chunks of potato cloaked in mayonnaise, others prefer halved (or whole) cooked baby new potatoes in vinaigrette.
When I make potato salad at home I usually go with a new-potato-and-vinaigrette style salad but when I’m at the deli, it’s always the mayo-based salad that ends up in my cart. I’m complicated that way.
How about you? What side of the potato salad divide do you fall on? If it’s a mayo-based potato salad you crave, try this homemade, smoke-infused mayo recipe from my personal collection:
2 egg yolks
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) each salt and white pepper
11/4 cups (300 mL) vegetable oil
2 tbsp (30 mL) lemon juice or white wine vinegar
1 tbsp (15 mL) each chopped fresh dill and minced shallot or onion
1/4 tsp (1 mL) minced garlic
1/2 tsp (2 mL) chipotle pepper sauce (approx.)
1. Place the egg yolks, mustard, salt and pepper in a bowl. Using an electric mixer, beat on high until pale yellow. With the beaters still on high, slowly drizzle in 1/2 cup (125 mL) of the oil, adding only a few drops at a time.
2. Pause and scrape down the bowl. Beating on high, drizzle in the lemon juice. Blend well before slowly drizzling in the remaining oil in a steady stream while beating constantly. Blend until mixture is very thick. Gently stir in the dill, shallot and garlic. Stir in the hot pepper sauce. Taste and adjust seasonings as needed.
3. Cover mayonnaise tightly and refrigerate until ready to use or for up to 2 days. Makes 1 1/2 cups (375 mL) mayonnaise.