Jamie Oliver

New potato salad with garlic mayonnaise and cress

A tasty garlicky spin on a summer barbecue essential

Thanks for voting. Why not leave a comment
Rate
(18)

New potato salad with garlic mayonnaise and cress

Serves 8
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    717
    36%
  • Fat
    69.9g
    100%
  • Saturates
    10.2g
    51%
  • Protein
    2.8g
    6%
  • Carbs
    20.4g
    8%
  • Sugar
    1.7g
    2%
  • Salt
    0.59g
    10%
  • Fibre
    1.3g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    717
    36%
  • Fat
    69.9g
    100%
  • Saturates
    10.2g
    51%
  • Protein
    2.8g
    6%
  • Carbs
    20.4g
    8%
  • Sugar
    1.7g
    2%
  • Salt
    0.59g
    10%
  • Fibre
    1.3g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 1 kg new potatoes , scrubbed
  • 1 free-range egg yolk
  • 1 teaspoon English mustard
  • 600 ml extra virgin olive oil
  • 1 clove garlic
  • 1 squeeze lemon juice
  • 2 punnets cress
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.

Make the mayonnaise by whisking together the egg yolk and English mustard in a bowl. Then add the olive oil very gradually, drop by drop – once you’ve blended in a quarter of the oil, add the rest a little more quickly, whisking all the time. 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.

Slice the cooked potatoes in half and dress with the garlic mayonnaise. Turn the cress punnets on their sides and slice 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!

Tip

View Comments

Jamie's world