Spring potato salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 500 g baby potatoes
- 2 free-range egg yolks
- 3 tbsp English mustard
- A pinch of salt
- 400 ml canola oil, plus extra for greasing
- 1/3 cup red wine vinegar
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Cooking Instructions
- Rinse the baby potatoes, place in a saucepan and just cover with water. Bring to the boil and cook for 5 to 10 minutes, or until tender. Drain and slice in half.
- Place egg yolks, English mustard and salt in a mixing bowl.
- Whisk until combined and slowly add the canola oil in a thin stream, whisking continuously until the mixture is fairly stiff.
- Whisk in the red wine vinegar.
- Season and toss the potatoes in the mayonnaise.
- Serve topped with sliced spring onions and crispy bacon pieces.
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