Monday, 5 August 2013

Potato salad

1.5kg potatoes (I would use New Potatoes or Jersey Royals)
a handful of finely chopped dill and parsley
a teaspoon of chopped chives
3 teaspoons of mustard
a teaspoon of balsamic vinegar
pepper and salt (to season)

MAYONNAISE3 egg yolks
vegetable oil
olive oil (extra virgin is preferable)

Peel the potatoes and cut into small chunks.
Rinse the potatoes to get rid of excess starch. This is what makes the potatoes sticky and glutinous.
Boil the potatoes over a medium heat for 30 minutes (or until you can put a fork in easily).
When the potatoes are cooked, rinse them in cold water to stop them cooking.

Beat the egg yolks until you have a liquid.
Whilst whisking, add a little vegetable oil.  You must add it gradually so that the mixture does not separate.
Continue whisking and add some olive oil.
Repeat this until it looks like mayonnaise and you have the amount you need.

Add the mustard, herbs, vinegar, and pepper and salt to the mayonnaise, and whisk until thoroughly combined.
Toss among the potatoes and serve immediately.

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