Potato Salad (Maionese Gaúcha)

• •3 large Potatoes (about 2 lbs, boiled and cubed)
• •2 pieces Eggs (hard-boiled, yolks and whites separated)
• •1 piece Egg Yolk (raw, membrane removed)
• •1 cup Sunflower or Corn Oil (or as needed, added gradually for emulsion)
• •1.5 tbsp Lemon Juice (from half a lemon)
• •0.3 cup Fresh Parsley (chopped, plus extra for garnish)
• •to taste Salt

Instructions

1. 1

   Begin by boiling the potatoes in their skins until al dente, about 15-20 minutes. Simultaneously, hard-boil the 2 eggs for about 12 minutes. Once cooked, let both cool down completely. Peel and cube the potatoes, and peel the hard-boiled eggs, separating the yolks from the whites. Mince the fresh parsley.

2. 2

   In a large mixing bowl, mash the 2 hard-boiled egg yolks with the 1 raw egg yolk until they form a smooth, uniform paste. Ensure all ingredients are at room temperature for the best emulsion.

3. 3

   This is the secret: Slowly drizzle the sunflower or corn oil into the yolk mixture in a thin, steady stream while whisking constantly and vigorously. Continue whisking until the mixture thickens and gains 'body,' transforming into a creamy, stable mayonnaise. Take your time with this step to prevent the mayo from breaking.

4. 4

   Mix in the lemon juice and salt. Keep whisking until the consistency is velvety smooth and the mayonnaise is seasoned perfectly to your taste.

5. 5

   Chop the reserved hard-boiled egg whites. Gently fold the cubed potatoes, chopped egg whites, and minced fresh parsley into the homemade mayonnaise until everything is well combined and coated.

6. 6

   Transfer the potato salad to a serving dish, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to firm up. It's best served cold!

Chef's Tips

• 💡Room Temp is Key: Ensure all ingredients, especially the yolks and oil, are at room temperature to help the emulsion stay stable and smooth.
• 💡Slow and Steady: Adding the oil too fast is the number one reason homemade mayonnaise 'breaks.' Take your time and add it in a very thin, steady stream.
• 💡The Membrane: For the raw yolk, remove the thin skin/membrane surrounding it to avoid any strong 'eggy' smell in your finished mayo.
• 💡Serving Suggestion: In Rio Grande do Sul, this potato salad is mandatory alongside garlic bread and beef ribs for a traditional churrasco experience.