According to my husband my potato salad is “the best potato salad ever”. I haven’t been able to recreate it in Cayman because the US imported shop bought mayonnaise tastes completely different to the same brand mayonnaise in the UK. In my opinion it has a strong egg taste to it which doesn’t appeal to me.
I’m going to try and see if I can create something similar using miracle whip (like a cross between mayonnaise and salad cream) but in the meantime this mayonnaise free version is our new favourite.
500g new potatoes
4 cloves garlic, peeled
1 maggi onion & garlic stock cube
2 shallots, finely chopped
120 ml extra virgin olive oil
1 1/2 tbsp red wine vinegar
1 tsp course ground dijon mustard
juice of half a lemon
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/2 tbsp fresh thyme
Boil the potatoes with the garlic and stock cube until soft, drain and put aside to cool slightly in a large bowl.
To make the vinaigrette, whisk together the olive oil, red wine vinegar, dijon mustard, lemon juice and salt and pepper in a small bowl or jug.
Finely chop the softened garlic and add to the cooled potatoes. Stir in the shallots, thyme and vinaigrette.
Serve warm or cover and refrigerate until ready to use.