I would like to re-share this wonderful classic and timeless salad recipe for all who are enjoying the height of summer. If you are planning a BBQ, a family gathering or having some friends over this coming weekend for a meal, you will not regret trying this recipe and impress your guests. The salad is loved amongst our family members and is always served on special occasions and festivities. The mayonnaise gives the salad it’s richness that is gracefully absorbed by the vegetables. What is life without a little indulgence.
3 medium Desiree potatoes (cooked)
300 grams green beans (lightly cooked)
250 grams baby peas (frozen & lightly cooked)
3 carrots (lightly cooked)
Salt & freshly ground Black Pepper
3 egg yolks (free range)
2 cups olive oil
Juice of 1/2 Lemon
1tsp Dijon Mustard
Preparation Time: 15 minutes + 15 minutes chopping time
Cooking Time: 30 minutes
Serves: 4-6 people
Wash the potatoes and place in a pot, cover with enough water and place on the stove over medium heat. When the water comes to a boil, reduce the heat and simmer for 30 minutes or until the potatoes are cooked through. Remove from the heat, drain and allow to completely cool down.
Add the carrots to a pot of simmering water and cook for approximately 10 minutes. Prior to this, add a pinch of salt to the pot. In the same pot add the beans and cook for 2-3 minutes, drain and place aside to cool. The carrots and the beans should remain firm and not overcooked. The beans should retain a little bit of crunch. To a pot of simmering water, add the frozen peas and cook for 1-2 minutes. Drain the water and allow to cool. When they have cooled down, chop the beans into small pieces, carrots into small cubes as well as the potatoes. Place all the vegetables into a bowl and set aside.
Home Made Mayonnaise
There are a few simple rules to making home made Mayonnaise.
For this process you can use the following kitchen appliances: Electric hand beater, electric mixer, or hand whisk. (When I make the Mayonnaise I use my electric mixer). I have made it in the past with a hand whisk….. Really!!!
Gently start by whisking the egg yolks, mustard and salt until it thickens. Gradually add the oil drop by drop, as it becomes thick, continue gradually adding the oil a little at a time. Continue this process and when you have added your first cup of oil you can then gently start adding a little lemon juice. Whilst its mixing continue by adding a little more oil along with more lemon juice. Continue altering this process. When you have finished adding the lemon juice and finished adding the oil, your Mayonnaise should be a thick creamy mixture.
In a bowl large enough add the chopped vegetables, mayonnaise, salt and pepper and mix well to combine. Your salad is ready to serve.
All the vegetables can be cooked ahead of time especially the potatoes, I cook them the day before. Leave them overnight in the fridge and then peel the skin.
For this salad it is suitable to buy frozen baby peas. They are young, small in size, freshly picked, snap frozen and they have retained their flavour. They don’t need a lot of cooking, just lightly blanched for a minute or two. If you can buy fresh young baby peas that would be ideal.
Should your mixture curdle, unfortunately, you will need to start the process again. Just remember to add the oil drop by drop. Once you have mastered making home made mayonnaise you will not go back to the store brought one. Half vegetable oil and half olive oil can also be used to create a good mayonnaise. Olive oil has a lovely thick consistency and it always gives me great results and the mayonnaise a stronger flavour.