Potato Salad

  • 1 kg baby potatoes (boil them and take out the skin and cut into half)
  • ½ cup red onion, finely chopped.
  • ¼ cup chopped fresh herbs (parsley, dill, chives, tarragon, or coriander)
  • salt
  • ½ teaspoon Simba Mbili ground black pepper.
  • ½ teaspoon Simba Mbili mixed herbs
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 boil eggs hard and cut into cubes (optional)

Ingredients for homemade mayonnaise :

  • 1 large egg at room temperature
  • 1 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon salt or more to taste
  • 1 cup oil, sunflower or canola are the best
  • 1 teaspoon fresh lemon juice, optional.

Homemade Mayo:

  1. In the food processor, add egg, mustard, vinegar, and salt and machine for about 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on, then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification)
  2. Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
  3. When all of the oil has been added, scrape the bottom and side of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice, or extra vinegar to taste.

Note:  if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

Potato Salad:

  • Mix the potatoes, sour cream, onion, herbs, salt, pepper and little mayonnaise.
    or
  • If you don’t eat mayonnaise, you can drain water from yoghurt like shikand and put oil, mustard, vinegar, and salt