Honey Anderson's Potato Salad





Ive just harvested my garlic and have begun to dig new potatoes, so Potato Salad has appeared on the dinner table a few times lately. Here's my version.

Ingredients

15 medium sized new potatoes, cooked until just tender.
5 hard boiled free range eggs
a handful of black olives
4 spring onions, finely sliced
1 cup of Aioli (recipe to follow)
Salt and Pepper
Chopped herbs..parsley, mint, dill, chives, or anything else that's growing well.

 

Aioli:

5 egg yolks

2 1/2 tablesoons of white vinegar
1 large pinch of mustard powder
1 crushed garlic clove
1/2 tsp salt
600 ml of a light oil

Method

Potato Salad:
Peel the eggs and cut into quarters
Cut potatoes into small chunks
Cut olives in half and remove pits
Mix everything, except the chopped herbs, together gently and add a little more Aioli if necessary to make the salad moist, but not wet.
Add salt and pepper to taste and sprinkle chopped herbs on the top.


Aioli:
Place egg yolks, mustard, garlic,salt,and vinegar into a large bowl, and whisk for a few minutes until well combined. Slowly, drip by drip at first, whisk in the oil, as the mixture thickens you can add the oil in a steady stream. The mixture should be thick and pale yellow at the end. Taste and adjust the seasoning, adding black pepper and a few chopped chives or spring onions to taste.