The homemade mayonnaise in this recipe really brightens the flavours of this potato salad.
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500g waxy potatoes
1 large red capsicum
250 ml salt–reduced vegetable stock
150 g French beans
120g frozen peas
2 medium eggs, hard–boiled
3 tablespoons chopped fresh parsley
1 egg yolk
pinch of mustard powder
generous pinch of salt
freshly ground black pepper
125 ml vegetable oil
1 to 2 tablespoons lemon juice
2 tablespoons small capers plus 2 to 3 tablespoons brine from the jar
Directions Prep:30min › Cook:15min › Extra time:1hr › Ready in:1hr45min
Peel potatoes and cut into small cubes. Cut carrots and capsicum into small cubes.
Bring stock to a boil in a large saucepan. Add potatoes, carrots and beans. Cook, covered, over medium heat, 5 minutes. Add capsicum and peas. Cook, covered, another 5 minutes. Transfer vegetables to a sieve; leave to cool.
To make mayonnaise, make sure all the ingredients and the bowl are at room temperature to prevent curdling. Whisk egg yolk, mustard powder and a generous pinch of salt until creamy. Add oil in a thin stream, whisking until mixture thickens. Add 1 tablespoon lemon juice and salt and pepper to taste. Add 2 tablespoons caper brine. Taste, adding more brine, if liked.
Place vegetables and capers in a serving bowl. Spoon on mayonnaise, stirring to coat. Place in refrigerator 1 hour.
Just before serving, add more salt, pepper and lemon juice to taste. Peel eggs; slice into wedges. Add to salad. Sprinkle with parsley.