Potato salad with wild garlic mayonnaise

Name: Potato salad with wild garlic mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g frozen peas; 800 g new small potatoes; 2 Egg yolk (size M); 1 TEASPOON Mustard; 1/2 TEASPOON Sugar; 7-10 Tbsp Salt; 2 TABLESPOONS Wine vinegar; 200 ml Rapeseed oil; 70 g Wild garlic; 7-10 Tbsp Pepper; 1 small chili pepper; 8 Spring onions

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g frozen peas
800 g new small potatoes
2 Egg yolk (size M)
1 TEASPOON Mustard
1/2 TEASPOON Sugar
7-10 Tbsp Salt
2 TABLESPOONS Wine vinegar
200 ml Rapeseed oil
70 g Wild garlic
7-10 Tbsp Pepper
1 small chili pepper
8 Spring onions

Directions

1
Defrost the peas. Wash potatoes thoroughly and cook in boiling water for about 15 minutes. Drain and let cool off
2
For the mayonnaise, mix the egg yolks, mustard, sugar, 1 pinch of salt and vinegar with a whisk in a bowl. Keep stirring and add the oil drop by drop. Sort the wild garlic, wash, shake dry, chop coarsely and puree together with the mayonnaise. Season to taste with salt and pepper.
3
Halve the chilli pepper, remove the seeds. Chop the pod finely. Clean and wash spring onions and cut into rings. Halve the potatoes and fold into the mayonnaise with the chilli, spring onions and peas. Put salad in a cool place