Potato salad and roasted peppers
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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For the potato salad, whisk the egg yolks together in a small bowl, add the mustard and vinegar and whisk until combined. Gradually add the oil in a thin stream, whisking continuously until the mixture has emulsified. Season with salt and freshly ground black pepper, stir in the cream and add a squeeze of lemon juice, to taste. Add to the hot cooked potatoes and stir to combine. Stir in the chives.
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To serve, pile the potato salad into a serving dish, top with the chopped roasted peppers and garnish with the lemon wedges.
Ingredients
For the potato salad
- 3 free-range eggs, yolks only
- 1 tsp Dijon mustard
- dash white wine vinegar
- 150ml/5½fl oz extra virgin olive oil
- salt and freshly ground black pepper
- 2 tbsp double cream
- squeeze lemon juice
- 140g/5oz new potatoes, cooked, chopped
- 2 tbsp chopped fresh chives
- 55g/2oz roasted peppers (from a jar), chopped
- lemon wedges, to garnish
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