We’d overeaten all day so a light dinner was requested by the other half. There was plenty of greenery in the dinner together with a few slices of proscuitto and this lovely potato and celery salad. Very simple to prepare, although I did fancify it up slightly by making my own mayonnaise. You can use shop bought mayo by all means, but please no cheap stuff – it makes me shudder just thinking about it.
INGREDIENTS: (serves 2 as a side dish)
5-6 small waxy potatoes (kipfler etc)
4 spring onions (chopped)
1 stick celery (diced)
1 tablespoon fresh parsley (chopped)
½ tablespoon fresh celery leaves (chopped) (optional)
4 tablespoons good quality mayonnaise
1 egg yolk
1 cup vegetable oil
1 teaspoon Dijon mustard
1 small garlic clove
salt & pepper
Boil the potatoes in their skins until soft. Cool completely then break up into small chunks with your hands. Set aside.
If you’re making your own mayonnaise, then in a large pestle & mortar, crush the garlic, salt & pepper together into a smooth paste. Add the egg yolk and mustard and whisk for 1 minute until light and creamy. Then very gradually drizzle in oil, whisking constantly until it emulsifies and thickens. When you’ve poured in about half the oil you can pour more heavily, still whisking. Thin out the mayonnaise with a tablespoon of water if necessary. Set aside.
In a bowl, carefully combine the onions, celery, parsley, celery leaves and potatoes, then stir in 4 tablespoons of the mayonnaise. Season with salt & pepper and serve.
Serve as a side salad for whatever you like. Chicken, fish or meat.