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This salad can be made for a large number of people or a small number, this is also a salad which allows you to use what ever vegetables you have to hand. Therefore the quantities are variable; however the key is to have even amounts of all the vegetables.
Cook the potatoes with the skin on in gently boiling salted water.
When cooked strain and set aside to cool.
Once cooled, peel the potatoes and cut them into cubes the same as the other vegetables, about 2cm cubes.
Blanch all of the vegetables, dry them and put in a large serving dish.
To blanch have a pot of salted water at a rolling boil, and a bowl of iced salted water.
First step is to submerge the vegetables in the boiling water for a couple of minutes.
Lift the vegetables out of the water and plunge the vegetables into the ice water for a minute. The salted ice water is to stop the cooking process.
Place the egg yolk in a mixing bowl with mustard.
Pour in the vegetable oil in a slow steady stream, whisking constantly.
Keep whisking until the mixture reaches the correct consistency which is a creamy consistency, and a light yellow in colour.
Add a little extra virgin olive oil for flavour and a squeeze of lemon.
Taste and adjust seasonings.
Add the mayonnaise to the vegetables and mix through. At this point you can add some herbs, tarragon or basil and mix through.
Serve with cold meats or Artisan Charcuterie.
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