Spring onion potato salad dressed with a homemade cilantro mayo. Refreshing and rich, this may become your new favourite potato salad!
The potatoes need to be boiled in salted water until tender and cooled completely to room temperature. To make this recipe faster, cook the potatoes the day before. Peel and dice the potatoes into bits of similar sizes.
Finely dice the red onion and place in a small bowl. Add ice cold water to completely cover the onion and add the juice of half a lime. Let soak for 10 minutes.
If making homemade mayonnaise: Crack the egg in a tall container and blend with a hand blender making up and down motions until the egg is beaten to fluffy (about a half minute). Always blending and keeping the same motion, pour the oil in a slow continuous stream. The mixture will soon emulsify and thicken, add all the oil until the end. Stop the mixer, add the salt and lemon, ang give a final buzz to combine.
In a bowl combine the mayonnaise, grainy mustard, creme fraiche, minced cilantro and 1 tsp lemon juice and stir to combine.
Place the potatoes in a bowl and add a splash of lime juice to them. Cut the green parts of the spring onions and add them to the potatoes. Drain the red onion and add that to the mixture. Add cilantro mayonnaise sauce to vegetables and stir to nicely distribute all over.
Garnish with extra spring onions and freshly cracked black pepper.
If not a big cilantro (fresh coriander) fan, swap with parsley.