Lemon Mayonnaise Smashed Potato Salad

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.