Potato Salad
A rich, creamy potato salad with herbs, spring onions and a homemade mayonnaise.
Servings 6
Calories 273kcal
Ingredients
- 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.
Instructions
- 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.
Nutrition
Calories: 273kcal | Carbohydrates: 32.9g | Protein: 5.2g | Fat: 14.6g | Saturated Fat: 1.8g | Cholesterol: 70mg | Sodium: 257mg | Potassium: 767mg | Fiber: 2.7g | Sugar: 1.5g | Calcium: 39mg | Iron: 2mg