2 lbs (1 kg) small red potatoes (baby potatoes)

1 egg yolk

3 tablespoons (45 ml) white vinegar

1 tablespoon (15 ml) butter, melted and cooled

1 tablespoon (15 ml) sugar

1 teaspoon (5 ml) salt

1/2 cup (125 ml) mayonnaise

2 green onions, chopped

4 to 5 stalks celery, thinly sliced

1/4 cup (60 ml) 35% whipping cream

Pepper

Place the potatoes in a large pot of salted cold water and cook until al dente, about 20 minutes. Cool under cold running water and drain well. Cut into halves or quarters. Let cool and set aside.

In a double boiler, beat the egg yolk and vinegar until creamy, about 4 minutes. Remove from the heat and, while whisking, drizzle in the butter. Add the sugar and salt. Combine and set aside at room temperature.

In a large bowl, combine the mayonnaise, green onions, celery, and potatoes. In another bowl, whip the cream. Fold gently into the cooled sauce, then add to the potato salad. Season with salt and pepper.

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