I was informed by my husband that my potato salad is un-Canadian. We are going to be seeking couples therapy now, as this is the kind of bombshell that one does not drop after this many years together. "But it's very yummy potato salad", quoth he, as he frantically tried to backpedal. But the damage was done. I told him that he could take his country and their xenophobic ideas about what constitutes potato salad and stick it. Then a prepared my salad and we took it to a pot-luck where it was devoured with great gusto by all. I preened in the corner.
And now, dear reader, I will share my un-Canadian (probably un-American too) secrets with you.
First you need to make a mayonnaise. Do not let this intimidate you. It's very easy if you have a blender or food processor. Here's my recipe for an aioli (garlic mayo). Once you make this, you'll never go back. It keeps well in the fridge for a couple of weeks, which is about as long as it lasts here ebfore it's all gone.
- 1 large egg (room temp makes for a thicker mayo, but out of the fridge is ok too)
- 1 tsp sugar
- 1 tsp salt
- good grind of black pepper
- 1 tsp Keen's Powdered Mustard (the hot stuff)
- 3 cloves of peeled garlic
- 1/4c Extra Virgin Olive Oil
- 1c neutral flavoured oil - I use organic Sunflower
- 3 Tbs Fresh lemon juice - about a generous half a lemon's worth
- Baby red potatoes - as many as you want. I used 2 packs so about 4-5lbs total
- Plain Yogurt
- Fresh Herbs - as many as you can lay your hands on. Today I used parsley, dill, and chives. Another good combo is parsley, chives and basil (this produces a greener result)
- your homemade Aioli
Take about half - 2/3 of your Aioli and put it back into your food processor, or only remove half in the first place. Put a good handful of each of your herbs. It's a lot of herbs. I used a big handful each of dill and parsley, and a small handful of chives. Whizz this until it's got a satisfying green colour and there are no big chunks of herb. Now start adding your yogurt and taste as you go. My basic ratio is about half-half yogurt and green gunge. Then toss your cooled spuds through and swoon.