Potato Salad 3 Ways
A potato salad is a classic accompaniment for a BBQ in the summer or alongside meat and salad at dinner time. We have 3 different ways to dress up your potato salad; either with our classic recipe, chive twist or dairy-free honey and mustard alternative. Which one will be your favourite?
This recipe uses Mellow Yellow Rapeseed Oil and Mellow Yellow Honey & Mustard Dressing. Simply click here to find your nearest stockist.
Method
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1
For homemade mayonnaise:
If you have a food processor, add your egg yolks, mustard, salt and sugar, or hand whisk together in a bowl. Once these ingredients are fully combined, very slowly pour in two thirds of your oil, vigorously mixing continuously as you slowly pour. Add the vinegar, lemon juice and water and mix well until fully combined. This is to loosen the mixture to make it easier to add the rest of the oil. Slowly add the rest of the oil, vigorously mixing continuously as you pour the oil in. -
2
Cut your new potatoes into quarters and boil until cooked through. Leave to cool. In a bowl, mix your cooled potatoes with your dressing of choice and serve.
Ingredients
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For homemade mayonnaise:
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2 free-range egg yolks
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1 heaped tsp Dijon mustard
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½tsp salt
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1tsp caster sugar
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140ml Mellow Yellow Rapeseed Oil
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2tsp white wine vinegar
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1tsp lemon juice
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2tsp water
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For Classic Potato Salad:
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500g new potatoes, quartered
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3tbsp homemade mayonnaise
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1/2 small white onion, finely chopped
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For Potato Salad with Chives:
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500g new potatoes, quartered
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3tbsp homemade mayonnaise
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1 handful of chives, finely chopped
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For Honey & Mustard Potato Salad:
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500g new potatoes, quartered
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3tbsp Mellow Yellow Honey & Mustard Dressing
