Recipe: Potato Salad with Classic Mayo
This will become a family favourite and great dish to have in your repertoire.
Potato salad
| 2 cloves | Garlic, crushed |
| 800 g | Small potatoes, washed |
| ½ cup | Mayonnaise, see recipe below |
| 2 Tbsp | Parsley, chopped |
| 2 Tbsp | Mint leaves |
| 1 Tbsp | Capers, chopped |
| 1 | Gherkin, diced |
Classic mayonnaise
| 1 pinch | Salt |
| 1 | Egg, 1-2 yolks, room temperature |
| 2 tsp | Vinegar, or lemon juice |
| 150 ml | Canola oil |
Directions
- 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.
