Lemony Smashed Potato Salad

Name: Lemon Mayonnaise Smashed Potato Salad
Cook time: PT0D2H10M
Total time: PT0D2H10M
Yield: serves 8
Ingredients: 2 lb. russet potatoes; Kosher salt and freshly ground black pepper; 6 large egg yolks; 1 tbsp. sugar; 2 tsp. dry mustard; Zest of 2 lemons, plus ⅓ cup fresh lemon juice; 1½ cups canola oil; 5 large eggs, hard-boiled, peeled, and coarsely chopped; 3 scallions, thinly sliced

Citrusy homemade mayo is the simple-yet-spectacular flourish in this shaggy summer side dish.

Serves
serves 8
Time
2 hours 10 minutes

PHOTOGRAPHY BY LINDA XIAO; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY SUMMER MOORE

By SAVEUR Editors

Updated on June 30, 2022

Homemade lemon mayonnaise adds zesty flavor to tender, coarsely mashed potatoes in a home recipe from Canada’s Prince Edward Island. This recipe first appeared alongside Melissa Buote’s 2013 article, “Where the Farm Meets the Sea”.

Ingredients

2 lb. russet potatoes
Kosher salt and freshly ground black pepper
6 large egg yolks
1 tbsp. sugar
2 tsp. dry mustard
Zest of 2 lemons, plus ⅓ cup fresh lemon juice
1½ cups canola oil
5 large eggs, hard-boiled, peeled, and coarsely chopped
3 scallions, thinly sliced

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Instructions

Step 1

To a large pot, add the potatoes and enough generously salted cold water to cover by 2 inches. Bring to a boil over medium-high heat and cook until the potatoes are tender when poked with a thin knife, 35–40 minutes.

Step 2

Drain the potatoes, discarding the cooking liquid, then refrigerate until cold, about 1 hour.

Step 3

Peel and coarsely chop the cooled potatoes, transfer to a large bowl, and set aside.

Step 4

To a blender, add the egg yolks, sugar, mustard, lemon zest and juice and blend until smooth. With the motor running, slowly drizzle in the oil until emulsified. Season the dressing to taste with salt and black pepper, then pour it over the potatoes. Using a potato masher, gently mash the potatoes until the dressing is incorporated and the salad is almost smooth. Gently stir in half each of the hardboiled eggs and scallions, garnish with the remaining eggs and scallions, and serve cold.

To a large pot, add the potatoes and enough generously salted cold water to cover by 2 inches. Bring to a boil over medium-high heat and cook until the potatoes are tender when poked with a thin knife, 35–40 minutes.
Drain the potatoes, discarding the cooking liquid, then refrigerate until cold, about 1 hour.
Peel and coarsely chop the cooled potatoes, transfer to a large bowl, and set aside.
To a blender, add the egg yolks, sugar, mustard, lemon zest and juice and blend until smooth. With the motor running, slowly drizzle in the oil until emulsified. Season the dressing to taste with salt and black pepper, then pour it over the potatoes. Using a potato masher, gently mash the potatoes until the dressing is incorporated and the salad is almost smooth. Gently stir in half each of the hardboiled eggs and scallions, garnish with the remaining eggs and scallions, and serve cold.