Wild garlic potatoes

Ingredients for 4 servings:

• 600 g jacket potatoes
• 2 pinches of coarse sea salt
• 1 egg yolk
• 1 tsp mustard, medium hot
• 2 pinches of chili salt
• 1 pinch(s) black pepper
• 1 tsp lemon juice
• 2 pinches of sugar
• 100 ml oil, neutral
• 75 g natural yogurt or sour cream
• 3 tbsp vegetable broth, clear, homemade
• 15 g wild garlic, very finely chopped, amount according to taste
• some lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 55 minutes

very aromatic grilled side dish

Boil the boiled potatoes in salted water for about 25 minutes. Drain the water and peel the potatoes while they are still hot. Then, using a knife, halve the peeled potatoes lengthwise and toss them with coarse sea salt in a bowl. Place the potatoes cut-side up if possible. Whisk the egg yolk, mustard, chili salt, pepper, lemon juice, and sugar together using a mixer or hand blender. Ensure that the egg yolk, mustard, and oil are at the same temperature. Add the oil, adding just enough so that the mixture still emulsifies. Add the natural yogurt, finely chopped wild garlic, vegetable stock, and a little lemon zest and whisk together. Pour the wild garlic mayonnaise over the halved potatoes. The potatoes should marinate in the mayonnaise for at least 4-6 hours, or ideally overnight. Gently turn the potatoes occasionally to coat them in the mayonnaise on all sides. Before serving, taste again and add a little pepper and salt if necessary.