Potato salad with classic mayonnaise

This will become a family favourite and great dish to have in your repertoire.

Potato salad

2 cloves	Garlic, crushed
800 g	Small potatoes, washed (Main)
½ cup	Mayonnaise, see recipe below
2 Tbsp	Parsley, chopped
2 Tbsp	Mint leaves
1 Tbsp	Capers, chopped
1	Gherkin, diced

Classic mayonnaise

1 pinch	Salt
1	Egg, 1-2 yolks, room temperature
2 tsp	Vinegar, or lemon juice
150 ml	Canola oil

Directions

1. Put the potatoes in a pot, cover with cold salted water and bring to the boil.
2. Cover with a lid, leaving a little gap so the steam can escape and simmer until soft.
3. Drain, cool and peel if you wish. Cut into halves or cubes and place in a bowl.
4. Add mayonnaise, garlic, parsley, mint, capers and gherkins, season and mix through.
5. This salad will keep well in the fridge for a few days.

Classic mayonnaise

1. Place the yolk in a clean bowl.
2. Using a whisk add the salt and lemon juice or vinegar.
3. Then with your oil in a jug start pouring it in drop by drop, whisking constantly.
4. Once it starts to emulsify, you can begin to add the oil in a steady, thin stream, whisking constantly as you do so.
5. When the sauce is thick, taste and adjust the seasoning and flavourings. To thin, whisk in a little warm water or more vinegar.