Potato salad with garlic mayonnaise and chives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small boiling potatoes; (about 1 to 1 1/2 |
| ; inches in diameter) | ||
| 3 | Garlic cloves; minced and mashed | |
| ; to a paste with 1 | ||
| ; teaspoon salt | ||
| 3½ | tablespoon | Fresh lemon juice plus additional to |
| ; taste if desired | ||
| ⅓ | cup | Mayonnaise |
| 1 | tablespoon | Hot water |
| ¼ | cup | Chopped fresh chives |
Directions
In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
While potatoes are cooling, in a large bowl whisk together garlic paste, 3½ tablespoons lemon juice, mayonnaise, and hot water.
Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
Serve salad at room temperature.
Serves 4 generously.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.