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.
- 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)
- 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
- 1Boil 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.
- 2For 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.
- 3Add 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.