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.
Ingredients
Green mayonnaise
Method
Main
1.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.
2.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.
3.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.
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