Potato salad with homemade eggless mayo

Ever since i saw this recipe for eggless mayonnaise by David Lebovitz, I've been waiting to try it out. I was quite excited about the prospect of making a milk-based mayo! But somehow I never got around to making any dish that required mayonnaise. (I'm not really fond of mayo cos of its eggy smell....so am not used to cooking with it). Until my curiosity took over and I decided I'd make the mayo and then decide how to use it. I figured once it's there in front of me, it'd naturally be used up! And as expected, once the mayo was made, a creamy potato salad followed......as is the natural order of things!

Both the salad and the mayo were delicious! I used only olive oil for the mayo, which gave it a pretty yellow color.....but next time I'd stick to regular oil or a mix of the two, as the smell of olive oil became too strong. Nonetheless, this is definitely one recipe I'm sure I'll go back to several times. I never expected to be able to make thick mayo without eggs and this recipe gave a thickness that I was quite satisfied with. The oil and milk emulsified beautifully. Try it!

For 2 servings of the potato salad:

3-4 small potatoes, cubed and boiled

1 tsp whole-grain mustard

1 tbsp mayonnaise

1 tsp vinegar

1/2 tsp sugar

1 tsp chopped parsley

salt and pepper

In a small bowl, combine the mayo, mustard, vinegar, salt, pepper and sugar. Mix well.

In another big bowl, toss the potatoes and the mayo dressing until evenly mixed. Garnish with chopped parsley and serve hot or cold as per your taste. 

For the mayonnaise

To make a cup of mayonnaise:

1/3 cup (80 ml) cold whole milk

1 1/2 tsps freshly squeezed lemon juice

1 small clove of garlic

1/4 tsp ground pepper

3/4 cup (180 ml) oil

3/4 cup parsley (can use any other herb as well)

1/2 tsp salt

Mix the cold milk, lemon juice, garlic, and pepper in a blender. Whiz on high speed for thirty seconds, until light and frothy. If using a hand blender, make the mayonnaise in a tall glass measuring cup.

With the blender on high speed, very slowly begin to drizzle in the oil, drop by drop, until it begins to thicken and become emulsified.

Continue to add the oil, in a very thin stream, until the mayonnaise is thick and smooth. Do not try to make this too quickly; the process of slowing incorporating the oil should take several minutes.

Finely chop parsley and add it to the mayonnaise, along with the salt. Taste, adding more salt and lemon juice, if desired.

Serve the sauce at room temperature. The sauce can be refrigerated for up to one week.

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