About this recipe:This potato salad is made with a homemade garlic mayonnaise. Make sure to use very fresh eggs and the leftover mayonnaise is best eaten within 1 to 2 days.
1kg small waxy potatoes
2 egg yolks
1 teaspoon Dijon mustard
salt, to taste
160ml olive oil
2 garlic cloves, crushed
2 to 3 tablespoons lemon juice
1 small bunch chives, chopped
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Method Prep:15min › Cook:25min › Ready in:40min
In a large saucepan with boiling salted water cook the unpeeled potatoes until easily pricked with a fork, but not so soft that they fall apart. Drain and peel while still warm.
Whisk the egg and egg yolks with mustard and salt in a food processor until thick and creamy. Add the oil, a drop at a time, while the food processor is turned on. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream. Finally add garlic and lemon juice and stir well.
Cut potatoes into thick slices and mix with 120g mayonnaise or more to taste. Add chives. Keep potato salad and remaining mayonnaise chilled in the fridge until serving.