Serves: 4-6

When spring arrives, besides all of the yummy green veggies coming into season, I crave new potatoes and potato salad. What makes a good potato salad? For me, it's salty cured meat, fresh spring herbs, homemade mayo, and soft boiled eggs. The mayo recipe is below. Vinaigrette is also a good option if you're not a mayo fan.

• If you go to a farmer's market, look for the dirty, bumpy baby potatoes, which will be full of sweet flavor. Avoid potatoes with a green hue which are toxic due to too much light exposure. This is easy to do when you can pick your own.
• I prefer a room-temperature potato salad as the flavors are delicate and more noticeable when not too cold. That said, allow your salad to come to room temp, but don't leave it out all day.
• Trader Joe’s has a small package of prosciutto that is made with no additives, is inexpensive, and perfect for this salad. Don’t spend money on premier prosciutto. Four slices bacon, cooked until crisp and crumbled is a good substitute.

Ingredients:

2 pounds baby red or white new potatoes, washed and cut in half

1 medium shallot, minced

1 Tbls white wine vinegar

1 Tbls olive oil

2 to 4 ounces of thinly sliced prosciutto or bacon - 4 strips

4 or 5 eggs at room temperature  

½ cup or more minced herbs - I like parsley, chives, and mint - tarragon, and dill are  good options as well

¼ cup mayonnaise or to taste - homemade mayo is best, see below

One small bunch asparagus sliced on the diagonal (optional)

Salt and cracked white or black pepper

Methods:

Soft boiled eggs:

1.  Bring a pot of water large enough to hold the eggs allowing them to be swinging in water, to a boil. You can also use the same pot that the potatoes will be cooked in. The water should maintain a gentle boil.                                                                                                                                                                                                                                                                                                            
2.  Using a slotted spoon, lower the eggs into the simmering water. Set a timer for 8 minutes. Stir once or twice so the yolk centers in the middle off the egg.
3.  While the eggs cook, fill a bowl large enough for the eggs with ice cubes and cold water. 
4.  At 8 minutes, remove one egg to the ice water. Cool enough to handle. Peel in and carefully slice the egg in half lengthwise. If it’s done to your liking, remove remaining eggs quickly to the ice water, cool and cut in half. Otherwise, cook for several minutes more. Egg yolks should be “jammy.”

Potato Salad:

1.  Mix the minced shallot and white wine vinegar in a bowl large enough to add the mayonnaise and macerate for while preparing next steps.
2.  In a pot deep and large enough to cook the potatoes, heat the pot and add the olive oil. Once hot, add the prosciutto in a single layer. Allow it to sizzle until it turns a light brown and is crispy flipping to cook both sides. Remove to a paper towel to drain. Once cool, crumble into smaller pieces and set aside.
3.  Fill the same pot with water and bring to a boil. If using the asparagus, drop them in the boiling water for one minute. They should be crisp/tender. Once done, remove the asparagus with a strainer to a bowl of ice water keeping water in pot for the potatoes. The ice water will keep the asparagus bright green. As soon as they are cool, remove asparagus to a towel or paper towel to dry.
4.  Add the potatoes to the same water and check doneness at 10 minutes by piercing one with a knife. They should be just tender as they will continue to cook after you remove them from the heat. Depending on their size, more time might be needed.
5.  When done, drain and allow to cool on a platter or tray to remove extra moisture and cool quickly.
6.  Once everything is cooled and the mayonnaise or vinaigrette is made, toss all of the ingredients together except for the eggs.
7.  Season to taste with salt and fresh cracked pepper. Fresh cracked white pepper is nice if you have it.
8.  Put the salad in a serving bowl and nestle the cooked egg halves around the salad.

Mayonnaise & Variations  Makes about 1 ½ cups

Mayonnaise is one of those delicious and nutritious French sauces that has been highjacked by food manufacturers taking it from healthy to unhealthy with the use of cheap highly processed, inflammatory oils. 

Homemade mayonnaise is delicious but only lasts 3 to 5-ish days in the fridge so I plan several dishes that incorporate it while I have it. Perhaps burgers one night, baked fish & chips with tartar sauce another, a salad with creamy dressing, veggies & dip, or egg salad sandwiches.

• This recipe can be cut in half for a smaller amount.
• Ideally, to make, ingredients should be at room temperature. Store homemade mayonnaise in the refrigerator, tightly covered. 
• White or cayenne pepper can be added to taste 

2 good quality egg yolks

1 tsp. Dijon mustard, or more to taste

1 Tbls. tarragon or white wine vinegar, or lemon juice

1 cup olive oil or, for a more mild mayo, use ⅓ cup olive oil and ⅔ cup avocado oil 

Salt 

Whisk method:

1.  Place yolks, mustard, and vinegar in a small to medium bowl and whisk for one minute. 
2.  Add half of the oil very slowly, drop by drop while whisking vigorously. If the oil is added too rapidly, the yolks will not completely absorb the oil and the mayonnaise may have a runny consistency. Add the remaining oil teaspoonful by teaspoonful while beating constantly. Season to taste.

Blender, small food processor, or immersion blender method:

1.  Place yolks, mustard, vinegar, and salt in a blender, or food processor equipped with a steel blade. 
2.  Turn the motor on and begin adding oil in a very thin, bit-by-bit stream. When all oil has been added and the mixture has thickened, turn off the machine. Season to taste with one more whirl.