The secret of this salad is lashings of homemade mayonnaise
Warm potato, pickle and spring onion salad
Ingredients
- 10 potatoes, peeled
- 4 spring onions, thinly sliced
- 4 pickled cucumbers, thinly sliced
- salt and freshly ground black
- pepper, to taste
- 60ml (¼ cup) honey and mustard
- vinaigrette
- HOMEMADE MAYONNAISE
- 2 large eggs
- salt and pepper, to taste
- 5ml (1 tsp) mustard
- 30ml (2 tbsp) vinegar
- 750ml sunflower oil
Instructions
1
Boil the potatoes in salted water until just done.
2
Cut the potatoes into wedges and place in a bowl with the spring onions, pickled cucumbers, seasoning, homemade mayonnaise and vinaigrette, and gently toss to combine all of the ingredients.
3
Adjust the seasoning and, if you like, add more mayonnaise.
4
To make the mayonnaise, blend the eggs, seasoning, mustard and vinegar together in a food processor for 1 minute.
5
With the food processor still running, slowly add the oil in a thin stream (and think happy thoughts; I have been told that is the key to mayonnaise success – just think happy thoughts; it works every time). 6 Serve the salad warm or at room temperature.
