Ingredients
Potato Salad• 1kg waxy potatoes par boiled until tender – peeled if desired and sliced.
• Milled pepper and sea salt
• 50gm finely chopped chives and/or green shallots
• 250ml fresh mayonnaise
• 80ml approx milk to thin down
• 50gm each Italian parsley and mint
Mayonnaise• 3 egg yolks
• 20gm Dijon mustard
• 30ml white wine vinegar
• 200ml vegetable oil
• 200ml olive oil
• Milled pepper and sea salt
Method – whisk together yolks, mustard and vinegar. Slowly dribble oils into the mix whilst whisking until emulsified (thickened).