I am usually not a big fan of Mayo Potato Salad. In some regions of Germany (Rhineland) it is often a mix of 50% potatoes to 50 % Mayo. But I had to give this a try.
The components reminded me a bit of the Bozner Sauce from 2 weeks ago, minus the large amount of oil and the use of the whole eggs from the beginning.
The sauce is a lot lighter and a bit more runny. But poured over slightly warm potatoes, it gets soaked up a bit.
I used my homemade veg stock paste and dissolved it in hot water. You will need a strong mustard and a good vinegar to balance the mayo.
Using just 20 ml of grapeseed oil lowers the fat content. Put eggs, mustard, vinegar and pepper in a high blender and use a stickblender to cream it. Add oil and veg stock and blend more.
Check the seasoning. Since my vegstock paste contains enough salt, I did not need to add any more. Just some dried Italian seasoning.
I used large salad potatoes and put the chopped onions in boiling water for 1 minute. The salad is for 2 days, that way the onions wont get sharp.
Some parsley and chives and the salad was done. Prepare it in advance, it will need some time to develop the flavour.
Mayo:
3 hardboiled eggs
20 g grapeseed oil
50 ml veg stock from paste
3 tsp Dijon mustard
3 tbsp vinegar
Pepper
Italian seasoning
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