- (about 12 pcs.) of small potatoes - 650 Grams
- salt, as well as salt for seasoning - 5.5 teaspoons
- big egg - 1 piece
- mustard - 1 teaspoon
- freshly squeezed lemon juice - 2 Art. spoons
- vegetable oil - 1 cup
- a small bunch of fresh mint, from 6 to 8 branches, coarsely chopped - 1 Piece
- Freshly ground pepper - - To taste
Put the potatoes and 1 teaspoon of salt in a medium-sized saucepan filled with cold water. Bring to a boil, reduce heat and cook until the potatoes are tender, from 12 to 15 minutes. Drain the water and allow the potatoes to cool down at room temperature. Prepare peppermint mayonnaise. To do this, egg, mustard, lemon juice and the remaining teaspoon of salt mix in a blender. While the blender is working, slowly pour in the oil. Beat until the mixture is thick. Add the mint and mix. Season to taste with salt and pepper. Serve immediately with potatoes with mayonnaise or store mayonnaise in the refrigerator for up to 3 days.
Servings: 4