I have never been a fan of potato salad. It always looked unappetizing, like a pile of mush with too much mayonnaise. Even after tasting it many times, I just never cared for it.

When I came across this recipe, I was delighted to see that the mayonnaise was home-made.  I knew that I had to give it one more try.

I am happy I did!

This potato salad was delicious! It was light, with the perfect amount of mayonnaise and lemon. I do not think I will ever buy mayonnaise again! (Just kidding I still love Hellmans). 

There are a few changes that I incorporated into the recipe. I made the potatoes a day in advance (so much easier) and I did not peel them. Feel free to if you want, but I love potato skins and I think it enhanced the flavor. I also added 7  hard boiled eggs.

I understand the thought of eating raw egg yolks in the dressing might scare you, but I thought it was much better than any store-bought mayo and would definitely make it again.

It also may seem like a lot of lemon zest, but it tasted wonderful. You can always cut down the amount or eliminate it if you desire.

I am now a fan of potato salad – this one to be exact. It has a pleasant texture, combined with a lemony dressing that is light and flavorful.

This recipe is adapted from Saveur.com and will serve 8 people. They will fall in love with this new preparation of making potato salad.

Ingredients for Potato Salad

2 pounds russet potatoes
1/2 tsp. kosher salt, plus 1/2 tsp set aside
1/4 tsp. freshly ground black pepper, plus 1/4 tsp. set aside
6 egg yolks
1 tsp. sugar
2 tsp. dry mustard
Zest of 2 lemons, plus 1/3 cup fresh lemon juice (about1 1/2 lemons)
1 1/2 cups canola oil
5 additional eggs, hard-boiled, peeled and roughly chopped ( I used 7)
3 scallions, thinly sliced

Boil potatoes in a 4-qt saucepan of salted water until tender, about 35-40 minutes.

Drain and refrigerate until cold, about 1 hour. (You can do this the day before).

Peel and roughly chop potatoes (I did not peel them) . Place in a large bowl and set aside.

Puree yolks, sugar, mustard, lemon zest and juice, salt and pepper in a blender until smooth.

With the motor running, slowly drizzle in oil until emulsified.

Pour dressing over potatoes and season with remaining salt and pepper.

Using a potato masher, gently mash potatoes until almost smooth.

Stir in half of eggs and scallions.

Garnish with remaining egg and scallions.

It’s that simple!