At the farmers’ market this week I stumbled across some great new potatoes, the kind with the red skin. If I knew what they were called I would tell you!
Anyway, my trip to the market coincided with some great spring weather so my instincts told me it was time for a potato salad.
I tried a new combo and it worked so well I felt obliged to share it with you. Go the distance with this one.. it’s worth it.
- A load of new potatoes
- 300 ml olive oil or ground nut oil (or a combo of the two)
- 1 egg yolk
- 1 tsp dijon mustard
- About a tablespoon of lemon juice
- A handful of chives (chopped)
- A handful of parsley (chopped)
- If you like, other herbs of your choice (chopped)
- Large pan
- Mixing bowl
- Throw the potatoes (whole, unpeeled) into cold, heavily salted water and bring to a boil.
- Boil for around 15 minutes or until a knife passes through with just a hint of resistance.
- Meanwhile, make the mayo.
- Using a fork, combine the mustard, egg yolk and a good pinch of salt.
- Slowly drizzle the oil into the mixture, whisking as you go.
- After you have used around half the oil, add a splash of lemon juice (around a tablespoon or slightly less).
- Keep whisking as you add the rest of the oil.
- Taste, and add more seasoning (including pepper if you like) to get it just how you like it.
- Drain the potatoes and let them cool.
- Once cooled, cut into nice, bite-size chunks. Leave the skin on… it’s good for you!
- Add some mayo and work it with your hands (yes, you get messy, but it’s better than a utensil because you won’t break the potatoes as easily).
- Add the chives and parsley and transfer to a serving dish.
- Sprinkle with some extra herbs, just for show.