|building the lego container ship|
And in honour of summer type weather, I changed up our Sunday supper. Served potato salad instead of oven roasted potatoes. And I made mayonaise myself to go in the potato salad. Yum.
Mayonaise (from Luisa at Wednesday Chef)
1 egg yolk
1 garlic clove, minced
anchovy paste equivalent to 1 anchovy
1/3 cup sunflower oil
2 tbsp olive oil
Put the egg yolk into a wide mouth jar and whiz with an immersion blender for about 30 seconds. Add the salt, garlic, anchovy paste and juice of 1/4 lemon and whiz briefly. While whizzing slowly add the oil in a steady stream until the mixture is creamy and emulsified. Taste and adjust the seasonings.
Potato Salad (adapted from the Tomato Fresh Cafe cookbook)
6 red potatoes, scrubbed and diced in large dice
1/4 red onion, diced finely
1 tsp dijon mustard
1 large spoonful sour cream
2 large spoonfuls mayonaise
1 tbsp dill weed
salt and pepper
Boil the potatoes in salted water until al dente. Drain and cool.
Meanwhile add the minced onion, mustard, sour cream, mayonaise and dill to a large bowl and mix together. Add the cooled potatoes and toss until coated. Taste and season with salt and pepper as required.