Potato salad is always a winner, but my garlicky spin makes this recipe extra special. Jersey Royals are best if you can find them.
- 1 kgpotato
- 150 mlolive oil
- 2 xtray of garden cress
- 1 xlemon
- 1 xgarlic clove
- 1 xegg
- 1 tspmustard
This recipe is on the shopping list for 2 .
Scrub the potatoes and boil in a large pan of salted water until tender. Drain well and leave to cool slightly.
Make the mayonnaise by cracking the egg into a high-sided jug and adding the mustard and olive oil. Using the whisk attachment, gently pulse until the mayonnaise starts to come together and emulsify. It should only take a few seconds, move the blender around to make sure it is all mixed.
Pound the garlic with a pinch of salt in a pestle and mortar and add to the mayonnaise. Season with sea salt, freshly ground black pepper and a squeeze of lemon juice. Taste and adjust.
Slice the cooked potatoes in half and dress with the garlic mayonnaise. Turn the cress punnets on their sides and snip the cress stalks near the base. If the cress is a bit dirty, give it a good wash before folding into the dressed potatoes. Then tuck in and enjoy!