Use a metal cake tester or thin paring knife to check the potatoes; they should still hold their shape but offer no resistance when pierced.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Place potatoes in a large pot and add cold water to cover by 2"; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20-25 minutes. Drain and let potatoes cool slightly. Peel, if desired.
Step 2
Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
Step 3
Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
Step 4
DO AHEAD: Mayonnaise can be made 1 day ahead. Cover and chill.
Recipe notes
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