Potato Salad With White Truffle Empire Mayonnaise
I am not afraid to name drop brands in this blog if it makes a difference; and it often does. I want you to make my recipe and say to yourself “damn, that was awesome”, and sometimes Brand X doesn’t cut it. If you make something and it sucks, it looks bad for me, and I’m not trying to find out what looking bad is all about.
As a native Brooklynite, I will always have an unflinching loyalty to local producers and food people, but I wouldn’t recco them if they didn’t take a dish to the next level.
2 lbs baby potatoes, mix varieties (Brooklyn is all about diversity…and mustaches…and pizza. Mustaches and pizza are the one things that new and old Brooklyn agree on.)
1 bunch scallions, finely diced
½ C Empire White Truffle Mayonnaise
1 bunch watercress, leaves only
Salt and pepper
Boil the eggs in a large pot of water for 10 minutes. Remove the eggs. Run cold water over them to cool. Peel and use a fork to mash the hardboiled eggs in the bottom of a large bowl.
Cut each baby potato in half and boil in the same water for 15 minutes. Drain in a colander and run cold water over the cooked potatoes until cool. Add potatoes to the bowl with the eggs.
Add in the scallions and mayo. Use a wooden spoon to stir until well combined. Season with salt and pepper.
Refrigerate for 30 minutes.
Taste and adjust the seasoning. Mix in the watercress and serve.
Promise not to buy boring basic mayo again.