Recipe

Potato salad

35 min • 4 to 6 servings •

David

Close-up of a bowl of herb-roasted baby potatoes garnished with fresh parsley, set on a rustic kitchen countertop.

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.

Ready

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)

Salt

Set

Large pan

Mixing bowl

Whisk

Go!

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.

potatoes salad

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