SERVES 8
INGREDIENTS
- 2 lb. russet potatoes
- Kosher salt and freshly ground black pepper, to taste
- 6 egg yolks
- 1 tbsp. sugar
- 2 tsp. dry mustard
- Zest of 2 lemons, plus ⅓ cup fresh lemon juice
- 1½ cups canola oil
- 5 eggs, hard-boiled, peeled, and roughly chopped
- 3 scallions, thinly sliced
INSTRUCTIONS
1. Boil potatoes in a 4-qt. saucepan of salted water until tender, 35–40 minutes; drain and refrigerate until cold, about 1 hour. Peel and roughly chop potatoes; place in a large bowl and set aside.
2. Purée 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 salt and pepper. Using a potato masher, gently mash potatoes until almost smooth. Stir in half each eggs and scallions. Garnish with remaining eggs and scallions.
2. Purée 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 salt and pepper. Using a potato masher, gently mash potatoes until almost smooth. Stir in half each eggs and scallions. Garnish with remaining eggs and scallions.
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