Potato salad with garlic mayonnaise

Name: potato salad with garlic mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg sticking potato; 1 medium sized egg; 1 tl English mustard or other sharp mustard; 600 ml extra virgin olive oil; 1 toe garlic; 1 tl lemon juice; 2 tray cress

English vegetarian salad with potato, cress and garlic mayonnaise.

Ingredients

Kitchen Stuff

1 mortar

Directions

Clean the potatoes and boil them in water with salt for 15-20 minutes or until they are soft when you prick them with a fork.
Drain them in a colander and let them dry steam. Let them cool slightly and cut them in half.
Split the egg. Mix together the egg yolk and the mustard with a whisk.
Make a mayonnaise by adding the olive oil drop by drop.
Mash the garlic with a pinch of salt in a mortar and add to the mayonnaise. Season with pepper, salt and some lemon juice.
Make enough mayonnaise with the potatoes to thin them (half is enough, keep the rest) and shake everything.
Sprinkle with the cut cress and serve.