Makes 1½ cups to use as a potato salad dressing
Ingredients
½ tsp | Salt |
1 cup | Olive oil |
½ tsp | Dijon mustard |
3 | Eggs, yolks |
2 tsp | White wine vinegar |
3 tsp | Water, boiling |
3 tsp | Capers |
1 | Gherkin, chopped |
500 g | Waxy potatoes (Main) |
1 | Red onion, small, finely sliced |
Directions
- Put the yolks, vinegar, salt and mustard into the bowl of a food processor. Whisk until combined.
- With the motor running, drizzle in the olive oil until the mayonnaise is thick then add the boiling water.
- Add the capers and gherkin then stir to combine.
- Boil the potatoes in plenty of salted water until tender, cool then stir through the mayo. Add the onions, plus extra capers and finely diced gherkin if desired. This is a great recipe to involve any fresh herbs - mint, parsley and dill are all delicious.