Ensalada – Sephardic Egg and Vegetable Salad with homemade mayonnaise

👨‍🍳 Method

For the Dressed Salad

1. 1
   Cut the potatoes into small dice.

   KnifeCutting board
2. 2
   Halve 4 of the eggs for garnish, and chop the rest of the eggs into dice.

   KnifeCutting board
3. 3
   Add the cucumber, red pepper and green onion and the chopped eggs.
4. 4
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
5. 5
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
6. 6
   Add the lemon juice and stir. Taste and adjust the seasoning.
7. 7
   Gently mix with the mayonnaise, mustard, lemon juice, salt and black pepper and chill in the fridge.

   Refrigerator
8. 8
   Arrange the salad on a serving plate and garnish with the egg halves, and sprinkle the parsley on top.

   Serving platter