Potato salad with homemade mayonnaise

    12 hours 50 min

    A tasty recipe for potato salad with a homemade mayonnaise. Ideal for summer meals such as picnics and barbecues.

    1 person made this

    Serves: 4 

    • 1kg waxy potatoes
    • 3 to 4 gherkins, finely sliced
    • 1 onion, minced
    • salt and pepper, to taste
    • For the mayonnaise
    • 1 large egg
    • 1 egg yolk
    • 1 teaspoon Dijon mustard
    • 1 pinch salt
    • about 2 teaspoons white wine vinegar
    • 150ml extra virgin olive oil

    Prep:20min  ›  Cook:30min  ›  Extra time:12hr chilling  ›  Ready in:12hr50min 

    1. Bring a large saucepan of water to the boil and cook the potatoes for 15 to 20 minutes, or until tender but still firm, then drain. Peel while still warm and place into the fridge.
    2. The next day thinly slice potatoes and place into a bowl with gherkins and onion. Season with salt and pepper to taste.
    3. For the mayonnaise:

    4. Combine the egg, egg yolk, mustard and salt in a food processor. Turn on and pour in olive oil very slowly, until it emulsifies with the egg. If you beat the mayonnaise by hand, add oil in drips first and when it emulsifies add it by the teaspoon.
    5. Thin the mayonnaise with a little bit of vinegar, mix with the potatoes and serve immediately or place into the fridge, until time to serve.

    Waxy potatoes

    Jersey Royals or other new potatoes would be ideal for this recipe.

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