Potato Salad with Mayogrette Dressing

The word mayogrette is a contraction of “mayonnaise”and “vinaigrette,” and this combination, which Shorey and I invented, is a smooth, silky dressing that can be used on all kinds of salads, from green salad to potato to lentil to beans to beet and other vegetable salads.

Serves 4

• 1 pound medium Yukon Gold potatoes (about 4 potatoes)
• Salt
• 2 scallions, minced (about ¼ cup)
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon freshly ground pepper
• 6 tablespoons Mayogrette Dressing (recipe follows)

Put the potatoes in a medium saucepan, cover with water, add a pinch of salt, and bring to a boil. Reduce the heat and boil gently for about 35 minutes, until the potatoes are tender. Make sure to keep the potatoes covered with water, adding additional water if necessary. Drain.

When the potatoes are cool enough to handle, peel them and cut them into 1-inch cubes. (You should have about 3 cups.) Put them in a bowl and toss with the scallions, parsley, ¼ teaspoon salt, the pepper, and the dressing. The salad is best served slightly tepid or at room temperature.

Mayogrette Dressing

Makes about 1 cup

• 2 tablespoons mayonnaise
• 2 tablespoons Dijon-style mustard
• 2 tablespoons water
• 1 tablespoon cider vinegar
• ¼ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup extra-virgin olive oil

Put the mayonnaise, mustard, water, vinegar, salt, and pepper in a jar. Add half the oil, cover tightly with the lid, and shake well to emulsify the ingredients. Add the rest of the oil, replace the lid, and shake again until the mixture is smooth and creamy. The dressing can be refrigerated for several weeks.

To see how it’s done, go to www.surlatable.com/jacquespepin.