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Potato salad with green mayonnaise

This is a perfect spring salad to serve alongside almost any meat- roast lamb, beef or chicken, for instance - or pan-fried fish. Finishing the potatoes with white wine and stock adds extra layers of flavour, while a herbaceous mayonnaise keeps things fresh and interesting. Add the lemon juice to the mayonnaise just before serving to maintain its bright green colour.

You'll need

1.2 kg small potatoes, such as baby Desiree, kipfler or Dutch cream, scrubbed 100 ml dry white wine 50 ml chicken stock (optional) 2 golden shallots, finely chopped 1 garlic clove, finely chopped 1 cup (loosely packed) watercress sprigs To serve: beetroot cress (optional)   Green mayonnaise 2 egg yolks 1½ tbsp white wine vinegar 2 tsp Dijon mustard 180 ml olive oil ¼ cup each coarsely chopped flat-leaf parsley, mint and tarragon, plus extra to serve Finely grated rind and juice of 1 lemon, or to taste


  • 01
  • Boil potatoes in a large saucepan of salted water until tender (10-15 minutes). Drain, cool slightly, halve and return to pan with wine, stock, shallots and garlic. Season to taste and stir gently over medium-high heat until liquid evaporates (1-2 minutes). Set aside to cool.
  • 02
  • For green mayonnaise, whisk yolks, vinegar and mustard in a bowl to combine. Gradually add oil in a thin, steady stream, whisking continuously until emulsified. Whisk in herbs and lemon rind, season to taste and set aside. Just before serving, stir in lemon juice.
  • 03
  • Add green mayonnaise to potatoes according to taste (refrigerate leftover mayonnaise for up to a week) and toss to coat well. Scatter with watercress, beetroot cress and extra herbs, and serve at room temperature.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2013

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