600g/ 2 + ⅔ cups Jersey royal potatoesor any waxy salad potatoes, scrubbed and cut in half
1tbspchopped flat leaf parsley
½tspfreshly cracked blak pepper
3spring onions(scallions) the white and pale green part, sliced
For the mayonnaise
2largefree range egg yolks at room temperature
¼tspof sea salt
80ml/ ⅓ of a cup of grape seed oil
40ml/ ⅕ of a cup of light olive oil
½tspof 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.