INGREDIENTS
- Baby potatoes
- Tarragon
- Flat parsley
- Chives
- Lemon
- Sunflower oil
- Mustard
- Egg
- Salt & pepper
RECIPE
- Make a mayo. Start by mixing 1 egg, a tablespoon of mustard, a squeeze of lemon juice and some pepper with a stand mixer. Gradually add sunflower oil and move your mixer up and down slowly until you’ve got a firm texture. Taste and add salt, pepper and more lemon juice if needed. Cover and store in the fridge
- Rinse the potatoes and cook them in boiling, salted water. Cool until tender (regularly check to see if you can pierce them with a fork). Drain them and let them cool
- Mix the cooled potatoes with mayo, chopped parsley, chives and tarragon. Season with more salt & pepper if needed