Potato Salad with Homemade Mayonnaise

A simple and hearty dish that tastes best when still warm. It can be served as a side dish to the main course or as a standalone meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Potatoes, white

  • 1 piece Egg, fresh

  • 0.5 teaspoons Mustard

  • 1 dl Oil, olive

  • 0.5 dl Vinegar, red wine

  • 1.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 1 piece Onion, raw

  • 4 twig Parsley, fresh

Steps

  1. Wash the potatoes thoroughly, place them in a pot, cover with water so that it reaches about two fingers above the potatoes, and add one teaspoon of salt. Cook for 25 to 30 minutes from the moment it boils. Check if the potatoes are cooked enough with a sharp, narrow knife.

  2. Drain the cooked potatoes and peel them as soon as they are cool enough to handle. Slice them thinly and place them in a salad bowl. Cover the bowl to keep the potatoes warm.

  3. Prepare the mayonnaise: in a small pot with a hand whisk, mix a fresh egg, mustard, and one teaspoon of oil. Season with salt and pepper to taste and add hot vinegar. Whisk the mixture in a water bath (see advice) until the mayonnaise thickens, then remove it from the heat and slowly drizzle in the remaining oil while continuously whisking.

  4. Peel and finely chop the onion. Wash, shake dry, and finely chop the parsley. Pour the warm mayonnaise over the potatoes, sprinkle with onion and parsley, and gently mix. Serve on plates and garnish with parsley leaves if desired.

Nutrition Information (Per 100g)

  • Calories: 70.97 kcal
  • Fat: 0.75 g
    • Saturated Fat: 0.25 g
  • Carbohydrates: 12.56 g
    • Sugars: 1.26 g
  • Protein: 1.88 g
  • Fiber: 1.63 g

Advice

A water bath is used for melting and dissolving delicate foods and ingredients or for frothy mixing (especially for preparing various sauces and creams). Place a heatproof container with the ingredients on top of another container with hot water and whisk the ingredients in the upper container until they thicken and foam. The water in the lower container should not boil vigorously! Salt the water for boiling potatoes. This prevents the potatoes from falling apart. In addition to parsley, you can add chopped chives, finely sliced cucumbers, or fried onion rings to the potato salad with homemade mayonnaise. Instead of homemade mayonnaise, you can use store-bought to save time, but the taste of the salad will not be exactly the same.