For this salad, I like to leave the potato skins on for colour and taste. Double the potato recipe for a larger feast, which also helps you use up more of the ‘mahonesa’.

Serves
4-6

Preparation

10min

Cooking

30min

Skill level

Easy
By
Average: 4.5 (3 votes)
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Ingredients

  • 30 g (1 oz/¼ cup) raisins, roughly chopped
  • 2 tbsp sherry vinegar
  • 1 kg (2 lb 3 oz) chat (baby) potatoes
  • 1 tbsp extra virgin olive oil
  • 1 salad onion, chopped
  • 30 g (1 oz/¼ cup) slivered almonds, toasted
  • 6 sprigs parsley, finely chopped
  • ¼ bunch dill, fronds picked and finely chopped
  • 3 sprigs tarragon, leaves picked, plus extra to serve
  • sea salt flakes and freshly ground black pepper

Mahonesa

  • 1 free-range egg yolk
  • 1 free-range egg
  • 1 tbsp sherry vinegar
  • 1 tsp freshly squeezed lemon juice
  • pinch of sea salt flakes
  • 160 ml (5½ fl oz) grapeseed oil
  • 160 ml (5½ fl oz) extra-virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Sitting time: 20 minutes

  1. Heat the raisins and sherry vinegar in a small saucepan over medium heat for 2–3 minutes. Set aside.
  2. To make the mahonesa, place the egg yolk and egg in a mixing bowl or in the bowl of a food processor. Whisk or blitz to combine, then incorporate the vinegar, lemon juice and salt. Whisking or blitzing continuously, very gradually pour in the oils, one at a time, in a thin, steady stream, until you have a thick mayonnaise.
  3. Place the potatoes in a large saucepan of salted water and bring to the boil. Cook for 25–30 minutes, until tender but not falling apart.
  4. Drain and transfer to a large bowl with the oil and vinegared raisins and their juice. Stir well to coat the potatoes, then set aside for 20 minutes or so before adding the remaining ingredients and mixing through as much mahonesa as you like. Sprinkle with a few extra tarragon leaves and serve.

 

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99