Potatoes love lovage: this celery-like garden herb is a match made in heaven with new potatoes.
2 free-range egg yolks
2 tbsp Dijon mustard
1 lemon, juice only
1 tsp white wine vinegar
100ml/3½fl oz extra virgin olive oil
100ml/3½fl oz sunflower oil
7-8 cornichons, finely chopped
pinch freshly ground black pepper
2 tbsp capers, drained
1 large garlic clove, chopped
3 anchovies in oil, drained and chopped
small handful fresh dill, chopped
small handful fresh tarragon, chopped
small handful fresh lovage, chopped
½ small red onion, chopped
500g/1lb 2oz Pink Fir Apple potatoes, boiled until tender and cut into small chunks
Put the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine.
Combine the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise.
Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, tarragon, lovage, onion and potatoes.
Mix all together and add salt to taste.
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