Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

1 large egg yolk
½ teaspoon Dijon mustard
1 teaspoon minced garlic
¾ cup olive oil
1 teaspoon salt
½ teaspoon ground white pepper
½ cup chopped green onion tops (green parts only)
2 pounds cooked, unpeeled new potatoes, halved if small, or quartered
1/3 cup finely minced red onions
1 tablespoon chopped fresh cilantro

1. Place the egg, mustard and garlic in a blender and blend on low speed.
2. While the machine is running, slowly drizzle the olive oil through the feed tube until the oil is incorporated and the mayonnaise is thick and creamy.
3. Add the salt, pepper and green onions to the blender and process briefly to combine.
4. In a medium bowl, place the potatoes and red onions. Pour the mayonnaise over the potatoes and stir to combine.
5. Season with salt and pepper and garnish with the cilantro.

Yield: 5 generous salad servings