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Recipe: Potato Salad with Classic Mayo


This will become a family favourite and great dish to have in your repertoire.

Potato salad

Classic mayonnaise

1 pinch Salt
Egg, 1-2 yolks, room temperature
2 tsp Vinegar, or lemon juice
150 ml Canola oil


  • Put the potatoes in a pot, cover with cold salted water and bring to the boil. 
  • Cover with a lid, leaving a little gap so the steam can escape and simmer until soft.
  • Drain, cool and peel if you wish. Cut into halves or cubes and place in a bowl.
  • Add mayonnaise, garlic, parsley, mint, capers and gherkins, season and mix through.
  • This salad will keep well in the fridge for a few days.

Classic mayonnaise

  • Place the yolk in a clean bowl.
  • Using a whisk add the salt and lemon juice or vinegar.
  • Then with your oil in a jug start pouring it in drop by drop, whisking constantly.
  • Once it starts to emulsify, you can begin to add the oil in a steady, thin stream, whisking constantly as you do so.
  • When the sauce is thick, taste and adjust the seasoning and flavourings. To thin, whisk in a little warm water or more vinegar.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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