Potato And Smoked Mackerel Salad With Creamy Mayonnaise

1. 1

   Place potatoes in a medium pan, cover with water and season generously with salt.

2. 2

   Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes.

3. 3

   Drain.

4. 4

   When cool enough, slice into 1/4-inch rounds.

5. 5

   In a large bowl, combine potatoes, red onion and celery.

6. 6

   By hand, shred mackerel into pieces no larger than a raspberry; there should be about 1 cup.

7. 7

   Add to salad.

8. 8

   Prepare mayonnaise: In a small bowl, whisk together the egg yolk, mustard, vinegar and large pinches of salt and grains of paradise.

9. 9

   Beginning a drop at a time, whisk in oil.

10. 10

    As it emulsifies, add oil a little faster, in a slow, steady stream.

11. 11

    When mixture is thick, whisk in heavy cream.

12. 12

    Fold 1/3 cup mayonnaise into potato mixture.

13. 13

    There should be just enough mayonnaise to coat ingredients; add more if necessary.

14. 14

    Cover, and refrigerate for at least an hour.

15. 15

    Adjust seasonings before serving, adding more salt or vinegar as needed.

* Per serving · 4 servings · Values may vary.