Potato Salad with Lemon Mayonnaise and Mustard

09 Mar Potato Salad with Lemon Mayonnaise and Mustard

Ingredients (for 4 people)

• 4 medium potatoes
• 200 g mayonnaise
• Zest of 1 lemon
• 15 ml Dijon mustard
• 30 ml milk
• 1 egg yolk (for the dressing)
• 4 hard-boiled eggs
• Ground black pepper to taste
• Salt to taste
• Chopped chives (for garnish)

Preparation

• Wash the potatoes well, without peeling them, and cook them in a pot with plenty of water. Cook for about 30 minutes, depending on the size of the potatoes. Check if they are done by piercing them with a skewer: if it goes in easily, they are ready. Remove them from the water and let them cool slightly.
• Cook the 4 eggs in another pot of boiling water with a pinch of salt for 11 minutes. Remove from the heat and immerse them in ice water to cool them quickly. Peel the eggs and set them aside.

• In a bowl, mix the mayonnaise with the egg yolk, lemon zest, mustard, and milk. Season with salt and pepper to taste, and stir well until the mixture is smooth. Keep the dressing in the refrigerator while you continue preparing the salad.
• Peel the potatoes while they are still warm but not too hot to handle. Mash them lightly with a fork, leaving some irregular pieces for texture. Add a pinch of salt and ground black pepper.
• Chop the hard-boiled eggs (save one yolk for garnish) and mix them with the potatoes. Add the prepared dressing and gently stir to coat all the ingredients.

• Just before serving, grate the reserved egg yolk over the salad. Garnish with chopped chives for a fresh and colorful touch.