In my opinion, since the Grande Dame herself, Julia Child passed on…I think “da man” in the food world is Jacques Pepin. He has an impressive bio and I encourage you to have a peek.
This recipe is his, from the book, “The Short-Cut Cook” which is a paperback with lots of quick meal ideas. I made a couple of changes…one being I used chives instead of scallions and I added 1 hard-boiled egg.
3 medium to large potatoes, boiled in salted water
1/4 cup of mayonnaise
1 1/2 tbsp Dijon-style mustard
2 tsp white vinegar
1/2 tsp coarse sea salt
1/2 tsp cracked black pepper
1/2 tsp Worcestershire sauce
1/3 cup chopped fresh chives
1 hard-boiled egg, chopped
1) Scrape the skin from the potatoes using the back of a knife and cut them in to 1/4 inch slices. Rewarm them if necessary (a brief zap in the microwave) and place in a serving bowl.
2) Mix in the mayonnaise, mustard, vinegar, salt, pepper, Worcestershire and chives.
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