Jamie drizzling honey on top of a fig tart

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New Potato Salad
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New potato salad with garlic mayonnaise and cress

A tasty garlicky spin on a summer barbecue essential

New Potato Salad
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30 mins
Super easy

serves 8

About the recipe

It's amazing how a hint of flavoursome crushed garlic really transforms the classic potato salad.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

1kg new potatoes, scrubbed

1 free-range egg yolk

1 teaspoon English mustard

600ml extra virgin olive oil

1 garlic clove

a squeeze of lemon juice

2 punnets of cress

Method

  1. Gently boil the potatoes in salted water until tender. Drain well and leave to cool slightly.
  2. 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.
  3. Slice the cooked potatoes in half and dress with 8 heaped tablespoons of the garlic mayonnaise (keep the leftovers in a jar in the fridge for up to 3 days.). 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!

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