Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Potatoes with Mint Mayonnaise 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 4 Serve this side dish with our Poached Salmon with Beet Relish and Green Beans with Tapenade Dressing. Ingredients 1 ½ pounds (about 12) small potatoes, such as red, Yukon gold, or fingerlings 1 ½ teaspoons coarse salt, plus more for seasoning 1 large egg 1 teaspoon Dijon mustard 2 tablespoons freshly squeezed lemon juice 1 cup vegetable or safflower oil 1 small bunch fresh mint, about 6 to 8 sprigs, coarsely chopped Freshly ground pepper Directions Place potatoes in a medium saucepan filled with cold water and 1 teaspoon salt. Bring to a boil, reduce to simmer, and cook until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain, and let cool at room temperature. Prepare mint mayonnaise: Place egg, mustard, lemon juice, and remaining 1/2 teaspoon salt in the jar of a blender; pulse until well combined. With blender running, pour in the oil in a slow, steady stream. The egg mixture will become thick and creamy. Pulse in mint until just combined. Season to taste with salt and pepper. Serve mayonnaise immediately with potatoes, or keep refrigerated up to 3 days. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print