Potato and Zucchini Salad

Ingredients

• 2 lbs red-skinned potatoes, cut into 1" pieces
• Kosher salt
• 1 large egg yolk
• 1 /4 cup apple cider vinegar
• 1 1/2 tablespoons whole grain Dijon mustard
• 1 /4 cup plus 1 tablespoon olive oil
• Freshly ground black pepper
• 1 shallot, thinly sliced
• 1 Fresno chile or red jalapeño, with seeds, thinly sliced into rounds
• 2 summer squash (such as zucchini or yellow crookneck squash; about 1 lb.), cut into 1" pieces
• 1 cup scallion, thinly sliced
• 1 /2 torn fresh basil leaves

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