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Baby Potato Salad

Eric Ripert
  • minutes
  • Serves 8

INGREDIENTS

36

baby yukon gold or red-skinned potatoes

2 tbsp

Chives, fresh

1

Egg yolk, large

2 tbsp

Mustard, spicy brown

1

Kosher salt

1/2 cup

Vegetable oil

2 tsp

White wine vinegar