Quite novel of late.
Assorted extras while I’m at it:
– if you’ve muffed up your mayonnaise and it’s separated, it’s repairable. Just get another emulsion going with another egg yolk and a few small drops of olive oil, then gently add your previous failed FAILED! effort.
– a lot of potato salads are steering away from mayonnaise and going for a bit of vinegar and olive oil. Sounds nice and healthy but unless you’re using that sugary shit from a jar, all you’re adding to the olive oil by making your own mayo is an egg yolk.
– the mayonnaise was two egg yolks, a cup of EVOO, salt pepper, a tbs of truffled mustard and a splash of sherry vinegar at the end.
– in the salad was kipfler potatoes, chopped spring onions, roasted walnuts, crisped prosciutto, chopped sorrel and four eggs boiled for 8 minutes.