Possum’s Recipe Book

Potato Salad                     

Serves 4-6

1 small packet of very small potatoes or salad potatoes
 
2 egg yolks
1tbsp Dijon mustard
250ml olive oil
2tsp white wine vinegar or lemon juice
Handful chives – sliced finely
 
Method
 
Boil the potatoes by adding them to a saucepan of cold water and 
boiling for 20mins or until soft.
Drain and set aside until cold.
Make the mayonnaise
Put the egg yolks and the mustard into the bowl of a hand blender, 
season with salt and pepper and mix together until completely combined.
Add small amounts of the oil and mix between additions until all the oil is 
combined and the mixture starts to thicken.
Once the mayonnaise is thick add the vinegar or lemon juice and gently mix together.
Season again to taste.
Mix together the potatoes with enough mayonnaise to coat and the chives if using.
Serve.

Cook's note: Mayonnaise will keep in the refrigerator for two days.