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  • 2 lbs. small red new potatoes
  • 4 cups chicken broth
  • 2 egg yolks, room temperature
  • 1/2 tsp. salt
  • dash cayenne pepper
  • 1 tsp. dried mustard
  • 2 tbsp. vinegar
  • 1 cup vegetable oil
  • 2 tbsp. half and half
  • 3 tbsp. fresh cilantro, chopped and packed
  • 2/3 cup sweet white onion, chopped
  • 1/2 cup celery, minced
  • 4 hard boiled eggs, whites chopped and yolks crumbled
  • seasoning salt
  • salt
  • freshly ground pepper
  • paprika
  • Source Customer Submission


Scrub potatoes and cut in half, leaving skins on. Please potatoes and enough chicken broth to cover them in a large saucepan. Bring to a low boil. cook until potatoes are tender but not mushy, approximately 15-20 minutes. Pour off and reserve broth. To prepare mayonnaise, whip egg yolks in a blend until foamy. Add salt and cayenne pepper. With a blender running, add mustard and vinegar, then slowly add oil. When mixture is thick, add half-and-half and chopped cilantro. blend well.