Seeded Mustard Potato Salad
This recipe has been shared with us by the talented Fiona of Food 4 Thought. It's really two recipes in one. First, an ingenious method of making a delicious seeded mustard mayonnaise. Second, a yummy potato salad. Fiona recommends making the mayonnaise at least a day ahead, as the flavour develops with time. The mayonnaise will store in the refrigerator for at least a month if you store it towards the back of the refrigerator, and are careful not to cross-contaminate it when you use it.
Recipe Tester Feedback: "What an awesome way to make mayo! So easy! I had a whole jar of mayo left afterwards, which is great, but you could probably halve the mayo recipe if you were just making the salad. The salad was even better the next day so make it ahead of time. "- Joe
No: Gluten / Dairy / Nuts
Contains: Egg
Preparation Time 15 minutes
Cooking Time 30 minutes
Makes 2 cups of mayonnaise
Serves 6 as a salad
Cannot be frozen
Ingredients
- Seeded mustard mayonnaise:
- eggs - 2
- mustard - 1 tsp, Dijon
- salt - 2 good pinches, fine
- white wine vinegar - 50g
- vegetable oil - 450g, or grapeseed oil, or rice bran oil, weighed into a pouring jug
- mustard - 35g, seeded
- Potato salad:
- water - 1L
- eggs - 6
- sweet potato - 600g, peeled and chopped into 1.5cm cubes
- potato - 600g, peeled and chopped into 1.5cm cubes (Ruby Lou or Royal Blue)
- peas - 250g, fresh or frozen
- onion - 75g, red, finely diced or sliced thinly
- mayonnaise - 250-300g, seeded mustard, made above
- sea salt - for seasoning
Method
- Add eggs (2), Dijon mustard (1 tsp) and salt (2 pinches) to the bowl.
- If the eggs are from the refrigerator, heat on 1 minute / 37C / Speed 3, otherwise mix without the heat.
- Ensure the machine's measuring cup is on the lid with the opening facing up and the lid is secured in position. Pour and weigh the vinegar (50g) into the measuring cup.
- Turn the dial to Speed 4. Pour the oil (450g) onto the lid being careful that it doesn’t overflow and allow it to drip into the bowl until it is all gone.
- Remove the measuring cup and pour the vinegar into the bowl while the blade is running.
- Stop the blades, add the seeded mustard (35g) and mix Speed 3 / 5 seconds. Check for seasoning and adjust as necessary.
- Pour mayonnaise into airtight container and store in refrigerator until required.
Potato Salad:
- Place water (1L) into bowl.
- Add internal steaming basket with eggs.
- Add mixed potatoes (600g each of white and sweet potatoes) into the lower dish of the steaming attachment, leaving the top layer out.
- Program 15 minutes / Steaming Temperature / Speed 2.
- Carefully remove the internal steaming basket and run the eggs under cold water.
- It is very important that you stir the potatoes to encourage even cooking. Add the top tray of the steaming attachment and add the peas (250g) to it. Program 10 minutes / Steaming Temperature / Speed 2.
- In the meantime, chop the onion (75g), peel the eggs and chop into pieces the same size as the potatoes. Add to a large salad bowl.
- Once completed, check that peas are cooked and the potatoes are soft when pricked with a fork or knife. They should not be falling apart but just soft. If necessary, program more steaming time.
- Add the potatoes and peas to the salad bowl.
- Pour over the mayonnaise (250 - 300g depending on taste) and stir gently to combine.
- Taste for seasoning and adjust as desired.
- Allow to cool slightly and serve.
Notes:
- I always use Ruby Lou or Royal Blue potatoes as I find they hold their shape better and do not break apart.
- You can substitute beans and spring onions if you prefer and even add some crispy bacon for something different.
