• The secret of this salad is lashings of homemade mayonnaise


    Warm potato, pickle and spring onion salad

    Serves: 8
    Cooking Time: 25 mins


    • 10 potatoes, peeled
    • 4 spring onions, thinly sliced
    • 4 pickled cucumbers, thinly sliced
    • salt and freshly ground black
    • pepper, to taste
    • 60ml (¼ cup) honey and mustard
    • vinaigrette
    • 2 large eggs
    • salt and pepper, to taste
    • 5ml (1 tsp) mustard
    • 30ml (2 tbsp) vinegar
    • 750ml sunflower oil



    Boil the potatoes in salted water until just done.


    Cut the potatoes into wedges and place in a bowl with the spring onions, pickled cucumbers, seasoning, homemade mayonnaise and vinaigrette, and gently toss to combine all of the ingredients.


    Adjust the seasoning and, if you like, add more mayonnaise.


    To make the mayonnaise, blend the eggs, seasoning, mustard and vinegar together in a food processor for 1 minute.


    With the food processor still running, slowly add the oil in a thin stream (and think happy thoughts; I have been told that is the key to mayonnaise success – just think happy thoughts; it works every time). 6 Serve the salad warm or at room temperature.