Tag Archives: Mustard

Awesome Potato Salad

So we’re not in our house just quite yet but we’ve been promised that the power supply will turn up on Thursday. In the mean time, we’re snatching whatever time we can in the kitchen between B&B guests and whenever my father-in-law will allow us to feed him. As you can imagine, this is limiting our creativity somewhat. 

boiled ham
Not to worry. Today, the sun is shining, I’ve got a gammon in the pot for lunch, and I’ve just been reminded of one of the joys of having a garden again: fresh herbs growing outdoors only metres away. In my last post, I mentioned finding a wonderful fruit and veg stall in Kelso, and we have been really enjoying vegetables which taste of the goodness they provide once again. As part of that haul, we picked up some beautiful salad potatoes which actually taste as sweet and mineraly as they should, and Charles boiled them up with some salt, mint, rosemary and lemon balm the other evening, planning for lunch yesterday, but flying about between wholesalers we didn’t quite get that far yesterday. And so, this morning, while listening to the birds singing and the stock pot simmering, I put together a luxurious potato salad for later today. 

 You will need:

potato salad
A pot of boiled and cooled new potatoes (this was a medium sized pot but you can obviously increase the other ingredients proportionately to make a bigger batch)

5 tsp Dijon mustard 

3 tbsp mayonnaise

A good crack of salt and pepper 

Fresh herbs such as mint, chives and parsley, or a couple of tbsp of spring onions 

1. Chop the potatoes into good bite -sized, relatively even pieces and put them into a nice big bowl which will give you plenty of room to stir everything together. Peel them if you like but I’m let to believe the best of the goodness in potatoes is held in the skins. Plus they make it look so much more appealing!

fresh herbs
2. Gently wash your herbs or spring onions, then finely chop them. Add to the bowl.

chopped fresh herbs
3. Next, stir in the mustard, salt and pepper. 

how to make potato salad
4. Add the mayonnaise and stir together. Taste and adjust seasoning to taste.

potato salad recipe
Enjoy alongside a salad or as part of a picnic. Or indeed however you see fit!

Basic Mayonnaise


I thought it was time for a classic. Although it could be considered a cooking building block. Mayonnaise is a foundation to so many things like Marie Rose and Tartar Sauce. Don’t worry, I’ll get to those soon It has to be good because it is enormously calorific! While it is so easy just to dollop some Hellmann’s onto things, it has nowhere near the depth of flavour you can expect from home made stuff.

Now in the interests of full disclosure, I have never made mayonnaise before so it was a sharp learning curve! I messed up the first go because I tried to cut down the quantity to one egg’s worth (I’m on a quest to lose weight and don’t want too much of the stuff kicking about). I now have a very tired forearm and a ramekin full for my troubles. I ordered a Kenwood stand mixer and I would imagine doing mayonnaise in one of those would be significantly less tedious! Unfortunately, I don’t know if I will be allowed to open it before Xmas…even if I paid for it.


  • It is worth putting the bowl on a wet tea towel because you have to go hands free when adding the oil and it becomes a pain as it starts to thicken.
  • A number of recipes I looked at seemed to disagree on when the vinegar went in, some said put all in half way, some said do it a drop at a time so I mixed the vinegar into the oil at half time and it worked well. It also keeps the thickness a bit more consistent.



To make a large ramekin full

2 Egg yolks

300ml of oil I found that olive oil overpowers it and turns it into the olive oil show so mixed 50/50 olive/rape.

1 teaspoon Mustard powder This is key to help the emulsification process and doesn’t really flavour it too heavily.

1 tablespoon of White wine vinegar Possibly a splash more to taste

A squeeze of lemon

Salt & pepper to taste

  1. Put the egg yolks in a bowl with the mustard powder and a little salt and whisk until the eggs are well beaten.IMG_1917
  2. Slowly start pouring the oil into the egg. There seem to be a lot of horror stories about this and some say a drop at a time, I would say I did a dash at a time and it seemed to work ok. Sorry, there were no photos here, my hands were full! you are looking to start feeling the mixture emulsifying (thickening) almost immediately after you start adding the oil.
  3. Once you have about half of the oil in, mix the white wine vinegar into the oil and then start pouring in again – you can pick up the pace a bit but don’t go mad, maybe little splashes.
  4. Now it is time to put a squeeze of lemon and grind of pepper and salt. and a last stir.

Now you can let your forearms relax

Given that mayonnaise is almost an ingredient, there will be a top 10 best uses coming up soon so get your suggestions in guys!

Speedy Salad Dressing

As you may know, I’m pretty much a slave to Pizza Express House Dressing, but my dear fiancé has recently convinced me that homemade vinaigrette can be every bit as good. I’d never had a vinaigrette I really liked until he presented me with his delicious lemon and garlic chicken salad with mustard and white balsamic dressing. So, I asked him for the recipe and attempted my own, albeit I only had regular balsamic in my cupboard.


For this, you will need:

4 tablespoons oil of your preference, he swears by sunflower

2 tablespoons balsamic vinegar 

1 tablespoon Dijon mustard

Salt and sugar to taste 

I also added some oregano and parsley, which are completely optional 

1 clean, sterilised jar or dressing bottle with a well-fitting lid

Add all the ingredients to the jar or bottle, screw the lid on and shake hard until well mixed. Taste, alter the balance of salt, sugar, mustard or oil and shake again. Repeat until you are happy with it. I’ve been keeping this in the fridge but be warned that the cold may seize up the oil (I used a little olive oil in mine)