- 500g (1lb 2oz) new potatoes, skin on
- 2 egg yolks, as fresh as you can find
- 1½tsp Dijon mustard
- juice 1 lemon
- 200ml (7fl oz) vegetable oil
- 100ml (4fl oz) olive oil
- handful finely chopped fresh parsley and chives
Cook the potatoes in boiling, salted water until tender. Meanwhile, make the mayonnaise – the easiest way is to use a food processor or electric hand whisk, which gives a fluffier mayo. Put the egg yolks, mustard, half of the lemon juice and some salt and black pepper into the bowl of the blender. Mix well, then gradually add the oils drop by drop. Don’t add them too quickly as the mayo will split. Carry on until you have used all the oil and the mayo is thickened. Transfer to a bowl, stir in the herbs and taste – you will probably need the remaining lemon juice and a pinch of salt.
Drain the potatoes and leave for 5 minutes to cool slightly, then spoon over a few dollops of the mayonnaise. Remember that for any potato salad, the spuds should be warm to absorb any dressing.