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.


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.



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


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.

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.