Xmas has been and gone and New Year looms. At this time of the year I seem to spend most of my time cooking for other people – a lot. I get a bit stressed and end up making a lot of food to take to other people’s places, so I need to take things that travel easily and unmessily and which most people like. Potato salad is one of those things. I think that on that potato salad you should try this dressing.
It is the dressing of choice here for potato salad, but is equally good with crunchy carrot sticks or other little things which need a dip, you can make it thinner just thin with a little water, it is a very thick dressing. It is perfect on sandwiches with leftover turkey or ham or lamb. It is just grand! The original recipe comes from Susan who is the Mum of my friend Rebekah and it works every single time. I know that lots of people are a bit frightened of making mayonnaise but this one is trouble free and has never disappointed. Feel free to double it. Keeps ages in the fridge in a jar.
Use any herbs you have to hand, but I always have basil mint in my garden at this time of year, it is too cold to grow basil here and mint is patchy for me so I grow basil mint, and have mountains of it so it goes into everything salady.
You need: 2 eggs, 1 tsp salt, 1 tsp mustard (whatever type you have), 1 clove of garlic, 1/4 cup white wine vinegar, 1 tsp sugar, 1/4 to 1/2 cup of herbs, about 2 cups of oil (I use rice bran)
Add the eggs, salt, mustard, garlic, vinegar and sugar to the food processor and press go. Beat for a bit then add the oil in a slow stream with the motor running. I do it a cup at a time and don’t get too panicky if it seems to be going too fast, this is a forgiving mixture. I add the herbs last and taste. Adjust taste to suit you. Stand for 30 minutes and use with reckless abandon.