6dc427d 84459 3206254 - Potato salad: Pierre Gayet's recipe This simple dish has been - Le Monde

Ingredients for 4 persons

  • 600 g of potatoes (purple variety Ulysses),
  • 1 egg yolk,
  • 1 C. to s. old-fashioned mustard (grains),
  • 20 cl of organic rapeseed and / or sunflower oil (or more, if necessary),
  • 1 C. to c. yellow curry powder,
  • 1 C. to c. honey,
  • 1 C. to s. lemon juice,
  • salt, freshly ground black pepper,
  • 1 small Trinidad Perfume pepper (optional),
  • some biquinho peppers in pickles (optional),
  • ½ bunch of chives.

The preparation

Steam the potatoes or in salted water for 20-25 minutes, then drain them and let them cool. Prepare a mayonnaise: put the egg yolk in a bowl, add the mustard, mix with a whisk. Very slowly add the oil in a fine stream. Once the mayonnaise is assembled, add the lemon juice, honey, curry, salt, pepper and very finely chopped Trinidad pepper (and seeds removed).

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Chop the chives. Peel the lukewarm potatoes. Cut them into large slices. Add the potatoes and chives to the mayonnaise and stir well. Garnish with a few pickled peppers, if necessary, and serve at room temperature, as an accompaniment to meat, fish or simply with a green salad.