This potato salad is excellent when served with barbequed meats, especially lamb.
Potato Salad with Herbes de Provence Mayonnaise
Prep: 20mins | Cook: 1hr | Serves: 4-6 | Level: Medium
1kg Dutch Cream or Kipfler Potatoes
1 teaspoon Bridestowe gourmet Culinary Lavender
Table or cooking salt
Bridestowe gourmet Herbs de Provence mayonnaise
For the mayonnaise:
500ml sunflower or canola oil
1 egg yolk
3 tablespoons Dijon-style mustard
2 tablespoons white wine vinegar
3 teaspoons Bridestowe gourmet Herbes de Provence
Ensure all the ingredients for the mayonnaise are at room temperature. Beat the egg yolk, mustard, Herbes de Provence and one tablespoon of the vinegar together. Add a few more drops of oil while continuing to beat the mixture. Slowly add more oil while continuing to beat at high speed, ensuring each addition is completely incorporated before adding more. When roughly half of the oil has been added, add the remaining tablespoon of vinegar (this step will help to stabilize the emulsion). Continue beating and add the remaining oil in a steady stream. Test for flavour. A little more vinegar and pepper may be added, if required. This mayonnaise can be stored in a covered container in the refrigerator for up to 3 days.
Scrub the potatoes to remove all traces of dirt. Leaving skin on, boil the potatoes in a lightly salted water until just tender. Do not overcook. Drain the potatoes and when cool, cut into 2cm pieces. Toss the potatoes in Herbes de Provence mayonnaise, making sure each piece is well coated. Transfer to a serving bowl and sprinkle with Culinary Lavender.