Potatoes With Garlic Mayo Recipe

Scrub the potatoes well. If using larger potatoes, cut into even 1-1.5 inch pieces so they cook uniformly; small new potatoes can be left whole or halved.

Place the potatoes in a large pot and cover with cold water by about 1 inch (2.5 cm). Add 1 tablespoon kosher salt and the bay leaf if using.

Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a knife—about 12–20 minutes depending on size.

Drain the potatoes in a colander and let them steam-dry for 2–3 minutes to remove excess moisture. If you prefer a firmer texture, cool slightly; for a creamier texture, return to the hot pan off the heat for a minute to let surface moisture evaporate.

If desired, roughly chop the potatoes into bite-sized pieces (about 1-inch) while warm so they absorb the dressing more readily.

In a small bowl, combine the mayonnaise, grated garlic, lemon juice, Dijon mustard, olive oil, salt, and pepper.

Stir well until smooth and taste. Adjust seasoning: add a little more lemon for brightness, more salt if bland, or one extra garlic clove for stronger garlic flavor. Let the mayo sit for 5–10 minutes to mellow and allow flavors to meld.

Place the warm, drained potatoes in a large mixing bowl. Pour the garlic mayonnaise over the potatoes — start with about half the mayo and gently fold to coat. Add more mayo as needed to reach your preferred coating (usually all of it for a creamy finish).

Taste and adjust: add a pinch more salt or pepper if necessary, and a squeeze of lemon if you want more brightness.

Transfer the coated potatoes to a serving platter. Drizzle with the extra-virgin olive oil, sprinkle chopped parsley and chives over the top, and dust lightly with paprika if using.

Serve warm or at room temperature. Leftovers keep well refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before serving.