If there is one combination I love it’s potatoes and greens: green peas, green beans, broad beans… usually I would prepare them with new onions blanched and olive oil. Today I decided to try for new sauce, a lazy mayonnaise. Mayonnaise requires that you emulsion the oil, the egg yolk and the mustard together. It requires a lot of beating, and a lot of oil. A lighter and lazier option actually exists, and plus you use a whole egg so no wondering what to do with the remaining white. Here is my recipe. I hope you’ll enjoy it.
Oh! We’ve also eaten up all the potatoes I’ve harvested last week. I’ll harvest some more tomorrow if the weather is not as bad as today… so there’s gonna be potatoes recipe coming again very likely…
Potatoes, green beans and lazy mayonnaise
– 3 new potatoes (billiard ball size) per person if a main dish, less if a side
– a handful of green beans
– 1 egg
– 2tsp of mustard
– olive oil
Wash the vegetables. Boil the potatoes until just soft. Boil the egg for 6min. Blanche the green beans. Peel the egg.
In a bowl, crush the egg, the mustard and the oil until the mixture is creamy. It’s ok if the white is roughly crushed. Dressing is ready!
Cut the potatoes in four, cut the bean in two if they are long. Add the dressing, stir well and it’s all ready. It warm, at room temperature or refrigerated.