With picnic season fast approaching, what outdoor feast is complete without the humble potato salad? We've jazzed up this old favourite with plenty of seasonal herbs, including wild garlic. Duchess Rapeseed Oil from Hertfordshire gives the mayonnaise its rich golden colour.
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Here's how you do it
Put a pan of salted water on to boil, add the potatoes and simmer for 20 minutes, until tender.
Meanwhile, make the mayonnaise. Add the egg yolks and mustard to a bowl with a pinch of salt. Whisk for 30 seconds until thickened, then very gradually add the oil as you continuously whisk. Add a splash of water if it feels like it's getting too thick. Once all the oil is added, season with lemon juice, vinegar, salt and pepper.
Finely chop the herbs and then stir into the mayonnaise with the lemon zest, leaving aside a few herbs.
Once the potatoes have cooked and cooled slightly, fold through the herby mayonnaise and sprinkle with the remaining herbs.