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Potato Salad With Chive And Mayonnaise Dressing ©

June 10, 2012

There is nothing like home made potato salad, with home made mayonnaise!…..and if you grow your own potatoes, as Maria does inCrete then you are away!




4-6 Persons



1 kl. medium sized potatoes

2 tsp salt for potato boiling water

1 tbs chopped chives



1 egg yolk

1 tsp Dijon Mustard

1/2 tsp salt or more

Freshly ground pepper

200-300 ml Sun Flower Oil

50 ml olive oil

Lemon juice to taste, 1-2 tbs.

1 tbs chopped chives


Alternative quick Mayonnaise

225 ml jar of ‘Ready made’ Mayonnaise

1 tsp mustard

salt pepper

A squeeze of lemon juice

Chopped capers opt


1. When buying, choose nice medium sized regular potatoes. Scrub potatoes with a brush, until the peal is completely clean.

2. If boiling with skins on, place in a large saucepan of salty water, enough to just cover the potatoes.

Otherwise peel, cut if necessary, so that the potatoes are all the same size. This way they will cook evenly.

3. Boil until cooked, about 15-20 mins, test by piercing with the tip of the  knife in the center of the potato. When the potatoes are cooked the potato should fall off the knife.

4. Drain and peel, cut into slices about 1 cm thick, when the potatoes are cool enough to handle.

Season and sprinkle with half the chopped chives. (1 tbs)

5. Prepare the Mayonnaise, by placing egg yolk, salt pepper and mustard in bowl.

Mix with whisk and ‘slowly’ drop by drop at first, add the corn oil, mixing all the time.

6. When it thickens and you have about 1 tbs in quantity, add lemon juice.

After this you can add the oil more quickly.

7. Finally add the olive oil.

If it is too thick to pour, add a few drops of water.

8. Taste several times, it should have a good lemony taste and salty enough. Remember the taste will be much reduced when added to the bland potatoes.

9. Pour over cooled potatoes and sprinkle with chopped chives.

Alternative quick Mayonnaise

Empty your 225 ml jar of “Ready Made Mayonnaise” into a bowl.

Add rest of ingredient.

Pour over potatoes.

N.B. If the ‘real’ mayonnaise, separates, add separated mixture slowly to new egg yolk in clean bowl, (not the other way around.)

Mayonnaise is easy to make, don’t be put off by the stories and it is so delicious and not much trouble at all.

Corn oil, or Sunflower oil are much lighter, but I always add a little olive oil for the flavor.

Chop fresh chives finely.

Place egg yolk, salt and Dijon mustard in bowl.

Add oil slowly, mixing continuously.

Beat until it thickens.

Once mayonnaise is thick, the oil you add will begin to look like this. At this point add lemon juice. After

adding the lemon juice you can add the rest of the oil much quicker. I it should curdle it will look similar to

this, but more so……..and how ever much you beat will no longer go smooth. Take  a clean bowl and add

the curdled mixture to a new egg yolk. The mayonnaise with then come right!

REMEMBER to taste mayonnaise….enough salt, enough lemon, pepper, hint of Olive oil and it should

wake up your taste buds!

Peel potatoes, or if already peeled, cut into mouth sized slices. Sprinkle with fresh chives  and season.

It is important to season at this point.

Pour mayonnaise over cooled potatoes and sprinkle again with fresh chives.

Final Result! Just the most delicious food!

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