Ingredients
Directions
- 1
Coat the potatoes in olive oil and salt, roast at 180c until tender (40 mins roughly)
- 2
Add the egg yolk, Dijon, pinch of salt and lemon juice to a bowl begin to whisk and stream in the veg oil to form a mayo
- 3
Add the diced shallot, spring onion, herbs and capers.
- 4
Cut up the cooked potatoes (hot or cold) mix through the mayo mix and add black pepper
- 5
Serve with more parsley
