Potato salad

Potato salad

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
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