This is an easy picnic or barbecue stable in the summer and I tend to be lucky if I come back with leftovers. I find the left over mayonnaise a great spread to have ready in the fridge for in sandwiches or the next potatoes salad. Feel free to leave out the bacon for vegetarians or play around and add in 2 hard boiled eggs and leave out the peas if you don’t already have them. Try to go off what you already have in your fridge.
1kg baby potatoes
2 tbls apple cider vinegar
4 spring onions or handful of chives, finely chopped
1/4 cup peas
2 bacon rashes
1 celery stick, finely sliced
1 egg yolk
1 tsp dijon mustard
1/3 cup olive oil
2 tsp lemon juice
Chop potatoes in half to reduce cooking time. Place potatoes in a pot and fill with water to cover. Bring water to the boil and simmer away until just tender. Around 15 minutes depending on size of potatoes. Drain from water and place on a tray with the apple cider vinegar, refrigerate until cool.
While potatoes are cooking, dice up bacon and lightly fry off.
To make mayonnaise: seperate egg yolk from the white and place into a hand blender. Add dijon and blitz until combined, then gradually add oil until a thick mayo consistency. Feel free to add more oil or dijon to suit your desired taste. lastly add the squeeze of lemon juice and give it a final blitz.
Chop herbs, spring onion and celery. Toss into a bowl with potatoes, peas and bacon. Fold in around 3 tablespoons of mayonnaise or until potato mix is nicely coated. Season well and serve!