John Myers
Ingredients for 6 servings:
- 2 ½ kg potato(s), waxy
- 1 bunch of spring onions
- 120 ml milk
- 200 ml rapeseed oil
- 1 tbsp Dijon mustard
- Honey or sugar
- Cucumber juice
- 1 piece(s) ginger, approx. 1 cm in size
- Herbs, e.g. dill, basil, chervil, parsley
- e.g. salt and pepper
Instructions
Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours
low-calorie and healthy option
Cook the potatoes, peel them, and slice them. Peel the spring onions and slice them thinly. Peel and finely grate the ginger. Then, using a hand blender, combine the grated ginger, milk, mustard, sugar or honey, and a pinch of salt in a tall container, while adding a thin stream of rapeseed oil. Add the chopped herbs to taste and season with salt and pepper. If the mayonnaise is too thick, you can thin it with a little milk. Now fold the herb mayonnaise into the potatoes and add the cucumber juice. The salad should sit for a few hours. Just before serving, season again with salt, pepper, sugar (if desired), and cucumber juice.
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