I have a serious man crush on Eric Ripert. It’s not just that he’s one of the world’s great chefs and owner of Le Bernadin, one of the world’s best restaurants, it’s that everything he does is infused with such focus, precision, and passion.
(And I bet he even smells really nice, too, though I’ll not know for sure until the restraining order expires in June of 2015.)
Last week, we featured Ripert’s recipe for slate-cooked steak. Not surprisingly, it was one of the best pieces of steak I’ve had in a long time. The original “Man of La Plancha” article in Bon Appetit also featured a slew of sublimely simple sides, including this mustard-chive potato salad. Though it’d be ridiculous to think I could improve on the recipe, I tried this weekend because I’m, you know, ridiculous.
Eric Ripert’s Potato Salad (Slightly Improved)
I prepared the recipe almost exactly, substituting only Dijon mustard for the spicy brown (because that’s what I had) and adding roasted green beans (because I think it’s a pretty great combo). And to be honest, it is kind of amazing … just like Eric Ripert.Serves: 10
Total Time: 45 minutes
2 pounds small Yukon Gold potatoes, halved
1 pound green beans, destemmed and cut in half
1 tablespoon olive oil
1 large egg yolk
2 teaspoons white wine vinegar
1/2 cup vegetable oil
2 tablespoons spicy brown or dijon mustard
3 tablespoons chopped fresh chives
salt and pepper
Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes cool slightly.
Toss green beans with olive oil, season with salt, and roast on sheet pan in 425 degree oven for 20 minutes.
Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt and pepper. Whisking constantly, gradually add oil and whisk until mayonnaise is thick and creamy. Whisk in mustard and chives. Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt.
Can be made a few hours ahead of time and refrigerated, though it’s better if served slightly warm.