Another one from our Christmas cards.
I always make a potato salad at Christmas – this one is a slight more tricked out version.
2kg New Potatoes
3x Spring Onions chopped
1x Smoked Chicken Breast sliced
3x Rashers of Bacon chopped coarsely
1x Tbs Dijon Mustard
Finely chopped rind from 1/2 a preserved lemon
3x Tbs Capers
Black Pepper to taste (you shouldn’t need salt)
6x Boiled Eggs
2x Tbs of Dill roughly chopped.
2/3 Cup Sunflower Oil
1/3 Cup Extra Virgin Olive Oil
1x Tbs Lemon Juice
1x Tbs White Vinegar
1/2 Tsp Ground White Pepper
2x Egg Yolks
1x Tsp Dijon Mustard
Boil potatoes until cooked and set aside. Also soft boil the eggs and set aside.
To make the mayonnaise whisk lemon juice, vinegar, mustard, pepper and egg yolks together. Then while whisking, slowly add the oils. Best use an electric whisk or beater for this.
Fry off the bacon then add to the strained potatoes. Add the spring onions, chicken, mustard, preserved lemon, capers and dill. Now stir through the mayonnaise.
Once mixed, add the eggs that have been halved and stir gently. Now serve.
This can be served both hot and cold.