Potato Salad with Rapeseed Mayonnaise

Recipe By: Dan Gibbons

Location: Origin's Shrewsbury 

Website: www.shrewsbury.ac.uk/origins

Serving Size: 4


Rapeseed mayonnaise

500 ml of  Bennett & Dunn

2 egg yolks

2 teaspoons dijon mustard

1/2 lemon, juiced



Potato Salad

600 g new potatoes

1 tbsp  fresh parsley, chopped

1 tbsp  fresh Basil, chopped

1 pinch black pepper


1. Mayonnaise - To make the mayonnaise, place the egg yolks, mustard and lemon juice into a large bowl and whisk together. 

Continue to whisk at a steady pace and slowly add the rapeseed oil - being very careful to make sure the mixture does not split. As the mixture begins to emulsify you should start to see the sauce thicken.

2. Once all the rapeseed oil has been added. Add salt and pepper to taste and transfer to the fridge until required.

3. Potato Salad - Place the potatoes in a pan of salted cold water and bring to the boil

4. Lower the temperature and simmer for 10 - 12 minutes until the potatoes are cooked. Remove from the heat and drain, making sure to leave in the colander for a few minutes so the steam can escape and the potatoes can dry slightly.

5. Once the potatoes have cooled, place in a bowl adding the mayonnaise and pepper and mix to coat. Stir through the chopped basil and parsley and serve.

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