POTATO SALAD

PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) SERVES 8

2kg desiree potatoes, peeled 2 tablespoons cider vinegar

2 green onions, sliced thinly 2 tablespoons finely chopped fresh

flat-leaf parsley

1 green onion, sliced thinly, extra 1 tablespoon finely chopped fresh

flat-leaf parsley, extra

MAYONNAISE

2 egg yolks

2 teaspoons lemon juice 1 teaspoon dijon mustard 1 cup (250ml) vegetable oil 2 tablespoons warm water,

approximately 1 Place potatoes in a large saucepan; cover them with cold water. Bring to the boil over high heat. Reduce heat; simmer, covered, for 20 minutes or until the potatoes are tender. Drain well. Cool slightly.

2 Cut potatoes into 3cm pieces. Spread the potato pieces out over an oven tray; use a small spoon to sprinkle them with vinegar. Cover the tray with plastic food wrap; chill for 30 minutes or until cold.

3 Meanwhile, make the mayonnaise. 4 Place potato in a large bowl. Add the mayonnaise, onion and parsley; mix well. Season to taste. Serve sprinkled with extra green onion and extra parsley. MAYONNAISE

Place the egg yolks, lemon juice and mustard in a blender or food processor; blend or process until the mixture is smooth. With the motor still running, slowly add the oil in a thin, steady stream until the mixture thickens. If your mayonnaise is a bit too thick, add a little of the warm water to make it thinner.