I've been making this potato salad a lot when I have extra time!! It makes for a great side dish and plate to bring to a potluck. The original recipe calls for purple potatoes, but those can be hard to find. Thank you to Mark's Daily Apple for this recipe.
4 large Okinawan purple potatoes* or regular sweet potatoes
1/4 cup homemade mayo (see below)
One or more of the following:
2 pickles, finely chopped
1 jalapeno pepper, finely chopped
1 tablespoon finely chopped chives
1 egg yolk, at room temperature
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon cold water
3/4 cup olive oil
Peel the potatoes. Cut the potatoes into small chunks that are the same size. Because the flavor is quite sweet and the texture is rich, smaller chunks tend to taste better in potato salad.
Bring a pot of lightly salted water to a boil, then add the potatoes. Boil until a fork easily pierces the potatoes. The amount of time will vary depending on the size of the potato chunks, but will probably be somewhere between 10-25 minutes.
Drain the water and let the potatoes cool completely.
To make the mayo, whisk together the egg yolk, vinegar, mustard, salt and water by hand until frothy, about 1 minute.
Continue whisking while drizzling the oil in very, very slowly. Once the mayonnaise starts to thicken, you can drizzle the rest of the oil in a bit faster, whisking the whole time. The mayonnaise is done when all the oil has been mixed in and the consistency is fairly thick.
Gently mix 1/4 cup of the mayo with the potatoes. You can use more if you like, but start with this amount and then add more to your taste. Store the remaining mayo in the refrigerator for up to 3 days.
Add salt and pepper to the potato salad to taste. Then, mix in other flavors as desired, starting with 2 finely chopped pickles, 1 finely chopped jalapeno and/or 1 tablespoon of chopped chives.
Other possible additions to this potato salad included crumbled bacon, chopped red onion, and hard boiled egg.