It’s still summer in the Bay, and this is a great, no-mayonnaise potato salad. The dressing really gives this one great flavor; note that, like some homemade creamy dressings and aiolis, it does have a raw egg in the dressing. If that is a concern, you can buy liquid pasteurized eggs in a carton at many specialty stores like Whole Foods or Berkeley Bowl.
INGREDIENTS:
Dressing
- 1 large egg
- 6 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons yellow mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon paprika
- 1 cup neutral cooking oil (such as canola)
Salad
- 3 pounds unpeeled Yukon Gold potatoes (about 12 medium potatoes)
- 1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste
- 4 scallions (light and dark green parts only), thinly sliced (about 1/2 cup)
- 3 celery stalks, finely chopped (about 1/2 cup)
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped dill pickle
DIRECTIONS:
- Make the dressing: Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With the processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.
- Make the salad: Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.
- Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.