You will need
1 extra-large egg
2 T (30 ml) wine vinegar or lemon juice
½ t (2.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 t (5 ml) Hot English mustard powder
1 t (5 ml) sugar
1 cup (250 ml) canola oil
3 medium potatoes, peeled
Ina Paarman’s Vegetable Spice
2 medium carrots, peeled and diced 5 mm x 5 mm
1 cup (250 ml) frozen petit pois
chives to garnish
Method
Homemade Mayonnaise
Mix all the ingredients except the oil in a food processor. Slowly add the oil while machine is running. Store in the refrigerator.
This mayonnaise is very thick.
Salad
Boil the potatoes until just soft. Cut into tiny dice ± 5 mm x 5 mm.
Season with Vegetable Spice.
Steam the diced carrots until just soft, add frozen peas and steam for another minute or two.
Season with Vegetable Spice.
Toss all the vegetables together and leave to cool.
To Assemble the Salad
Add ± ½ cup (125 ml) of mayonnaise to the cold vegetables and stir through.
Spoon into 6 cm rings and refrigerate.
To Serve
Place one ring on each serving plate, lift and garnish with snipped chives.
