Ever since making my own mayonnaise last week, I've been on a bit of a mayo run lately. I can't help it! Making it yourself is not only satisfying, but more authentic and delicious than the jarred alternative. Mayo is very versatile. For this homemade potato salad recipe, I used garlic to give the mayo a wonderful, yet not-so-breath-friendly, flavor.
Ingredients
Bag of mixed small potatoes
A couple handfuls of button mushrooms
olive oil
watercress
mayo
garlic cloves
Start by preheating your oven to 350 degrees. Cut the potatoes in half and place on a baking sheet with the mushrooms. Drizzle with olive oil, sprinkle with salt and pepper and roast in the oven for about 45 minutes, or until you can easily prick the potato with a fork.
While the potatoes, are roasting, mince your garlic cloves, sprinkle with salt and use the edge of your knife blade to press into a paste. Add the garlic to your mayo and stir. If you're looking for an easier alternative, just mix some store-bought garlic paste into the mayo until it tastes garlicky enough for your liking.
Once the potatoes and mushrooms have been removed from the oven and cooled, combine them with some of the garlic mayo and a handful of watercress.
Mix and serve! This salad goes great alongside a grilled steak or even with the curry chicken salad sandwich I previously posted about!
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