Queasy about making your own mayonnaise at home? I know I was for years. All that drizzling oil slowly (just how slow is “slowly”, anyway?). Fear of the magic sauce “breaking”. Fear of well, you know, poisoning someone I love? I’m here to tell you that those days are over, kids! You can do this at home in 5 minutes, then make a funky, chunky potato salad with it, right now. And we’re going to give it a bit of a Latin flair. Because we can.
Latin-Style Potato Salad With Easiest Homemade Mayo
- 2-lb bag of Frieda’s Star Spangled Spuds (a/k/a Gourmet Potato Medley)
- 1 tsp. kosher salt
- 2 bell peppers (your choice – I used one red and one orange), chopped
- 1 large sweet onion (such as Vidalia, Walla Walla, etc.), chopped
- 1 Tbs. Gourmet Garden Lightly Dried Cilantro
- Salt and pepper to taste
For the Mayonnaise:
- 2 large egg yolks, room temperature
- 1 whole large egg, room temperature
- 2 Tbs. lime juice (fresh or bottled), plus more if needed
- ½ teaspoon salt
- 1¼ cup of neutral tasting oil (such as canola, sunflower, grapeseed)
- 2 tsp. Gourmet Garden Lightly Dried Cilantro
- 1 tsp. Gourmet Garden Lightly Dried Chiles
- Stick blender (hand-held blender, immersion blender)
- 1 quart-size wide mouth mason jar (for mixing)
- 1 pint-size mason jar (for storing)
Wash the potatoes and put them in a large (about 6 quart) pot, cover with cold water and add salt. You don’t need to peel them, but you may want to cut any larger ones in half. Bring to a boil over high heat, and cook for 18-20 minutes, or until fork-tender. Drain in a colander and allow to cool. In a large bowl, add the potatoes, bell peppers, and cilantro, and gently toss together.
For the Mayo: Put all of the ingredients, in order, into the quart-size mason jar. Insert your stick blender into the jar, with the head covering the egg/egg yolks, all the way to the bottom. Start blending at medium to high speed. When you see yellow streaks beginning to show up the sides, start moving the blender slowly up to the top, incorporating the oil. After a few seconds, you should have perfectly emulsified and creamy mayonnaise!
Now add the cilantro and chiles to the jar, and blend again for just a few seconds until they are well mixed into the mayo. Taste it. Do you want a bit more salt? More lime juice? Do you like it the way it is? This is your show – do what you like! Store the unused portion in the pint-sized mason jar. It will keep in the refrigerator for about a week, so use it as a sandwich spread, in egg salad, chicken salad, tuna salad… the list goes on!
Back to the Potato Salad: Add some of the mayo (start with 1/4 cup) to the bowl of vegetables and mix together gently. Add more if necessary, a little bit at a time. Serve immediately, or cover and chill until later, if you prefer. Remember your food safety and don’t allow anything containing mayonnaise to sit out in the heat!
- If you happen to be a cilantro-hater, use Gourmet Garden Lightly Dried Parsley instead. We’re easy.
- For basic mayonnaise, substitute lemon juice for the lime juice, and omit the cilantro and chile peppers. But please use this as a jumping off point to get creative with your flavors!
- If you or someone you love is pregnant or has an immune deficiency or other health issues, I urge you to use Davidson’s Safest Choice Pasteurized Eggs for this recipe or any raw or undercooked egg application. They’re safe for people with health issues, and they cook and taste great!
Don’t have a brain spasm like I did! Use the quart-sized jar to mix the mayo, and use the smaller, pint-sized jar to store it.
I was sent the Star Spangled Spuds by Frieda’s Specialty Produce (ask your store’s produce manager), and the Gourmet Gardens Lightly Dried Herbs and Spices (ditto about asking your produce manager), as part of promotional packages from these companies. I received a coupon for free Davidson’s Safest Choice Pasteurized Eggs in my swag bag at the Eat Write Retreat food bloggers conference, this summer. This is not a sponsored post, but I love their products and find all sorts of different uses for them, as I know you will. All opinions, recipes, text, and photographs are my own and original to RJ Flamingo and her real-life alter-ego, and are copyrighted materials, not to be reproduced in any form without express permission from the author. Links contained in this post may be affiliate links to my Amazon store. If you start here and buy anything on Amazon, I get a small commission. This does not increase your price, but does help me pay my web host. And buy food. Thank you for your support!