Rated 5 out of 5 based on 4 votes
- 4 x large waxy potatos, peeled and cubed
- 4 x large radish, sliced
- 3 x eggs
- 3 x egg yolks
- 2 x green onions, finely sliced
- 2 sprigs fresh mint, finely shredded
- 1/2 cup olive oil, cold pressed
- 3 Tbls lemon juice
- 1 pinch salt and freshly ground pepper to taste
Whisk the egg yolks until pale and light and slowly drizzle the oil in a thin stream whilst whisking untill all the oil is emulsified and the mayonaise thick and creamy. Whisk in the lemon juice and season to taste.
Add the radish slices, shallot and mint to the mayonaise and mix well
Boil the potato cubes in salted water until just tender and boil the eggs until just hard boiled. Drain both and peel the eggs.
Slice the eggs and add the egg and potato to the mayonaise whilst still hot and serve straight away.
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the radish have been good to us
This would be good at room temperature too. I like “chunky” potatoe salads.
another yummy add to a sourdough slice with a few garden fresh greens. I call it tater bruschetta lol
Mmmmmmm Potato Salad!!!
my thoughts ‘xectly!