With the warmer weather approaches, to me this means Salads . I have maybe 5 top potato salads and this is one of them.

Prep + cook time 35 min
Serves 6

INGREDIENTS

1.5kg Desiree potatoes cut into wedges
1 tablespoon Cider Vinegar
1/2 cup fresh flat parsley leaves roughly chopped ,discard stems
1/3 cup fresh dill sprigs roughly chopped
1/3 cup mint leaves roughly chopped
4 green shallots thinly sliced
Mayonnaise
1 egg yolk
1 tablespoon lemon juice
1/2 cup (125mls) vegetable oil
1 tablespoon wholegrain mustard

METHOD

1. Place potatoes in a large saucepan of salted cold water, bring to the boil. Reduce heat; simmer 15 minutes or until potatoes are just tender.
Drain well; transfer to a large bowl.

2. Meanwhile make Mayonnaise.

3. Drizzle Vinegar over warm potatoes, season with salt n pepper to taste. Toss gently to combine.

4. Add half the Mayonnaise, half the herbs and half the shallots. Toss gently to combine. Drizzle with remaining Mayonnaise; top with remaining herbs and shallots.

MAYONNAISE
1. Whisk egg yolk and juice in a medium bowl until pale and creamy. Gradually add oil, drop by drop then in a steady stream,whisking continuously, until Mayonnaise is thick. Stir in mustard and season with salt and pepper to taste

Note

You can also add chopped hard boiled egg and finely chopped fried bacon

Enjoy
Suzanne