Hyssop in a potato salad — well, why not? Here, chef Erez Komarovsky reinvents the yekke potato salad, traditionally made with chives, cucumbers, mustard, and sour cream. His version uses freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.
If fresh peas are not available, use frozen peas lightly poached in boiling water just until slightly softened (so that they still retain a crunch).
- 20 small white potatoes
- 1 cup fresh garden peas
- Freshly ground white pepper
- A handful of mustard flowers (optional)
- For the hyssop mayonnaise
- 1 tablespoon smooth Dijon mustard, at room temperature
- 2 fresh egg yolks, at room temperature
- 2 tablespoons lemon juice
- ¾ cup / 180ml corn or sunflower oil
- ½ cup / 120ml mild olive oil (such as Koroneiki)
- Leaves from 5 hyssop stems
- 4 garlic cloves, minced
- Boil the potatoes in plenty of water until softened. Drain.
- Prepare the mayonnaise: While the potatoes are cooking, beat the mustard, egg yolks, and lemon juice in a mixing bowl. While whisking vigorously, pour the corn oil (or sunflower oil) in a slow steady stream, followed by the olive oil. Continue to whisk until thickened and emulsified, taking care not to over whisk the mayonnaise and causing it to break. Fold the remaining ingredients into the mayonnaise.
- Roughly break the potatoes and arrange them in a wide serving dish. Place dollops of mayonnaise between and over the potatoes, scatter the fresh peas, season with white pepper and sprinkle the mustard flowers on top, if using.