Three Potato Salad Recipe

Three Potato Salad Photo: Jackie Cameron

“Now, in a highly creative mood I experiment with a three-potato salad - amadumbe, potatoes and sweet potatoes with homemade mayonnaise, boiled eggs and grated onion. A slight variation to the original combination, which works well and adds interest to every mouthful.”

— Jackie Cameron

Three Potato Salad Recipe

Yields: 4

Mayonnaise

Ingredients:

• 3 Egg Yolks

• 1 clove Garlic, crushed

• 10 ml Dijon Mustard

• 10 ml Water

• 125 ml Olive Oil

• 125 ml Sunflower Oil

• Freshly squeezed Lemon Juice to taste

• Fine Salt and freshly ground Black Pepper

Method:

1. Whisk the yolks, garlic, mustard and water until pale yellow

2. Add the oils very slowly to this mixture to allow it to emulsify. If added too quickly it will split

3. Finish with lemon juice, salt and pepper - set side

Potato Salad

Ingredients:

• 240 g steamed Amadumbe, peeled and cut into even sizes

• 240 g normal boiled Potatoes, peeled and cut into even sizes

• 240 g boiled Sweet Potatoes, peeled and cut into even sizes

• Fine Salt and freshly ground Black Pepper

• ½ medium sized Onion, grated

• 2 hard-boiled Eggs, grated

Method:

1. Mix all the potato salad ingredients together and finish with half of the mayonnaise amount. Season well and serve

Deep fry them in:

• 500gr Salted Butter

• 500gr Sunflower Oil

Method:

1. Place the butter and oil in a pot ( or use duck fat if you have)

2. Bring this to the boil, skim off any white foam

3. Fry the potatoes in small batches, until super crispy

4. Place on paper towelling and sprinkle with Maldon salt and Chopped rosemary

5. Serve immediately

Please post your comments and any food-related questions below. I look forward to hearing from you.