Cooking time - 10mins
Ingredients:
500 g baby potatoes
2 free-range egg yolks
1 T English mustard
pinch salt
400 ml canola oil
3 t red wine vinegar
spring onions, to serve
2 rashers of bacon, crispy fried
500 g baby potatoes
2 free-range egg yolks
1 T English mustard
pinch salt
400 ml canola oil
3 t red wine vinegar
spring onions, to serve
2 rashers of bacon, crispy fried
Cooking instructions:
Rinse the baby potatoes, place in a saucepan and just cover
with water. Bring to the boil and cook for 5 to 10 minutes, or until tender.
Drain and slice in half.
Place egg yolks, English mustard and salt in a mixing
bowl.
Whisk until combined and slowly add the canola oil in a thin
stream, whisking continuously until the mixture is fairly stiff.
Whisk in the red wine vinegar.
Season and toss the potatoes in the mayonnaise.
Serve topped with sliced spring onions and crispy bacon
pieces.
