Potato Salad with Mayonnaise
This salad is always popular and there are various versions from different parts of the world. You have Kartofflen Salat from Germany often made with a dressing of vinegar and hot stock instead of mayonnaise, antipasto from Italy which are starters and mayonnaise chantilly from France which is a salad dressing made with mayonnaise, cream and lemon juice. The traditional dressing is made with plain mayonnaise but I find the addition of cream improves the taste and flavour. Mayonnaise was originally made only with egg yolk but the lighter version that I prefer is made with whole egg ( including the white). This gives a very fluffy texture with no egg odor.
Ingredients
- 1 large egg
- 1 cup (240 ml) refined oil
- 2 tsp sugar
- 1 scant tsp salt
- 1/4 tsp pepper powder
- 1/4 tsp mustard powder
- 1 tbsp white vinegar
- 1 kg potatoes
- 2 tbsp chopped chives or fresh herbs
- 50 g cream (optional)
Servings: people
Instructions
- Put the raw egg and vinegar in a food processor.
- Add the seasoning of sugar, salt, pepper and mustard.
- Switch on the processor for 30 seconds to combine the ingredients.
- Slowly add the oil in a thin stream with the processor/ mixer switched on until thick. The mayonnaise is ready.
- Boil and cool the potatoes. Peel and dice.
- Mix the potatoes with the chopped chives or herbs, mayonnaise and cream (optional).
- Refrigerate until required.
Recipe Notes
Diced , boiled chicken or crumbled, crispy, cooked bacon can be added if desired.