Potato Salad

Method

1. Preheat the oven to 200°C (400°F).
2. Peel two yellow-fleshed potatoes and cut them into small cubes. Rinse the baby potatoes and cut them in half.
3. Bring a pot of salted water to a boil. Add the cubed potatoes and blanch for 2 minutes. Drain and transfer to a baking sheet.
4. In the same pot of boiling water, add the halved baby potatoes and cook for about 10 minutes until tender but still whole.
5. Season the cubed potatoes on the baking sheet with olive oil, salt, pepper, rosemary, and a couple of garlic cloves. Spread them in a single layer.
6. Roast for 15 minutes, turning halfway through, until golden and crispy.
7. Meanwhile, make the mayonnaise: In a tall container, combine 1 egg, 220 ml vegetable oil, 20 g mustard, lemon zest, lemon juice, salt, and pepper. Use an immersion blender to emulsify until thick.
8. Finely chop the red onion, chives, and parsley.
9. Once the baby potatoes are cooked, drain them and let them cool slightly (do not rinse with cold water).
10. In a large bowl, combine the warm baby potatoes with the mayonnaise. Add the chopped onion, chives, and parsley. Season with pepper and mix gently to avoid breaking the potatoes.
11. Transfer the potato salad to a serving plate. Top with the crispy roasted potatoes and garnish with extra parsley.
12. Serve at room temperature or slightly warm. Letting it sit for 30 minutes enhances the flavor.