Summer has finally arrived friends! And that means only one thing, salad days are here! Not just any old salads either, this means proper potato salad with homemade mayonnaise, spring onions and summer herbs. Perfect for al fresco dining, because that's all we want to do now isn't it? We want to eat breakfast, lunch and dinner outside, without freezing our little asses off. And potato salad is always a good idea, whether it's for a bbq, a picnic or in our case just because the sun is shining. Potato salad always reminds me of being a kid enjoying long sunny summers. I'm sure that is selective memory though, I did grow up in Ireland.
I used to make potato salad with store-bought mayo, it was and is totally acceptable to do this, I did it for years. However, when I became brave enough to make my own mayonnaise there really was no going back. Homemade mayo is a lot easier than I thought it would be and so much nicer than store-bought. It does take a little bit of effort but the result is worth it. If you are thinking of giving it a go here are some of my hard learnt tips for perfect mayonnaise. Take your time, slow and steady wins the mayo race. I find the best way to stop your mayonnaise from curdling is to whisk in the oil very slowly, at the start I add the oil a teaspoon at a time then slowly drizzle in the rest of the oil whisking all the time. Room temperature eggs are a good idea, they blend easier.
If you are not too keen on using egg yolks then go ahead and use whatever mayo you have. If you are pregnant or have a compromised immune system then it may be wise to avoid raw eggs. Eggs with the lion mark here in the UK come from hens that are vaccinated against salmonella, if you are in the US you may want to get yourself some pasteurised eggs. All that said if you are using store-bought mayo I would add a tablespoon of dijon mustard to the mayo.
We like our potato salad nice and creamy, but depending on how you like your potato salad you could go all in and add all the mayonnaise or you could keep some back. This mayo is particularly good with some good homemade fries. If you have leftover mayonnaise then store it covered in the fridge for up to 4 days. I use potato salad as a side dish for BBQs or picnics but it is also great served with green salad leaves and radishes, as seen in the photos below. Simple but lovely.
- 600 g / 2 + ⅔ cups Jersey royal potatoes or any waxy salad potatoes, scrubbed and cut in half
- 2 tablespoon chopped chives
- 1 tablespoon chopped flat leaf parsley
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked blak pepper
- 3 spring onions (scallions) the white and pale green part, sliced
For the mayonnaise
- 2 large free range egg yolks at room temperature
- ¼ teaspoon of sea salt
- 80 ml / ⅓ of a cup of grape seed oil
- 40 ml / ⅕ of a cup of light olive oil
- ½ teaspoon of English mustard
- ½ a lemon, the juice of half , about 2 tbs.
- Boil the potatoes, when cooked drain and leave to cool.
- Make the mayonnaise, using a whisk beat the egg yolks with the salt for two minutes. Whisk in a teaspoon of grape seed oil, then whisk in the remaining grape seed in a slow trickle. The texture should be thick and smooth. Slowly whisk in the olive oil then the lemon juice and mustard. Keep in the fridge until you are ready to use it.
- Transfer the cooked potatoes to a serving bowl add the chopped herbs, spring onions and seasoning, then add the mayonnaise and mix.
- Serve as is for a side dish or with a green salad with radishes as shown in the photos.
*Please note cup measurements are approximate, I use a metric scale and measuring jugs to weigh and measure all ingredients.