Ignacio Mattos' Potato Salad

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Clik here to view.EnlargeCredit: Marcus Nilsson
SERVES 4–6
COOK TIME: 40 MINUTES
 

Ingredients

3 lb. Yukon gold potatoes
2 tsp. kosher salt, plus more to taste
2½ tbsp. fresh lemon juice
1 small red onion, thinly sliced, soaked in ice water 10 minutes, and drained
½ cup canola oil
¼ cup extra-virgin olive oil
1 egg yolk
2 tbsp. marjoram leaves
¼ tsp. sweet paprika
 

Instructions

Boil potatoes in a 6-qt. saucepan of salted water. Reduce heat to medium-high; simmer until potatoes are tender, about 25 minutes. Drain potatoes and transfer to a bowl;. when cool enough to handle, peel potatoes and coarsely mash. Toss 2 tsp. salt, the lemon juice, and onion in a separate bowl; set aside. Whisk oils and egg yolk in another bowl until combined; add to potatoes and toss to combine. Transfer potatoes to a serving platter and top with reserved onions; sprinkle with marjoram and paprika.