Mayonnaise potatoes

SERVES 4–6

“Menorca has often laid claim to the origins of ‘mayo',” says Warren. “The Spanish claim that the French stole it during their occupation of the island in the mid-1700s, and that they then ran away with it and popularised it around the globe. For this salad, I like to leave the skins on for colour and taste.”

30 gm raisins, roughly chopped 2 tbsp sherry vinegar

1 kg baby potatoes

1 tbsp extra-virgin olive oil 1 salad onion, finely chopped 30 gm roasted slivered

almonds

6 parsley sprigs, finely

chopped

¼ bunch dill, fronds picked and finely chopped

3 tarragon sprigs, leaves picked, plus extra to serve MAHONESA

1 egg yolk

1 egg

1 tbsp sherry vinegar

1 tsp freshly squeezed

lemon juice

160 ml (2/3 cup) grapeseed oil 160 ml (2/3 cup) extra-virgin

olive oil 1 Heat raisins and vinegar in a small saucepan over medium heat (2-3 minutes). Set aside.

2 For mahonesa, add egg yolk and egg in a mixing bowl or into the bowl of a food processor. Whisk or blend to combine, then add vinegar, lemon juice and a pinch of salt flakes. Whisking or blending continuously, gradually pour in oils, one at a time, in a thin, steady stream, until a thick mayonnaise. Mahonesa will keep refrigerated for 1 week.

3 Place potatoes in a large saucepan of boiling salted water, then simmer until tender but not falling apart (25-30 minutes). Drain and transfer to a large bowl with oil and vinegared raisins and their juice. Stir well to coat potatoes, set aside for 20 minutes, then add remaining ingredients and mix through mahonesa to taste. Season to taste, top with tarragon and serve.