The weather this weekend was glorious. Unseasonably warm for winter hitting 24C on two consecutive days. The perfect excuse to fire up the barbeque. What to serve with our porterhouse steak? That’s a no brainer. Potato salad of course. With crisp bacon and a good dollop or two of homemade Dijon mustard mayonnaise.

One of the wonderful advantages of the blog  community is constantly being inspired by other’s posts. It sets off a veritable chain reaction of recipe associations. This week I was reminded of  just how much I love homemade mayonnaise upon reading Chef Janet Rorschach’s clever post A Feeling of Emulsion. Her eggless, vegan version for a milk based mayonnaise looks divine. And so intriguing I’ve bookmarked it for future reference.

As Chef Janet puts it the best part of making your own mayonnaise is knowing exactly what you are putting into the bowl. My version for Dijon Mustard Mayonnaise is traditional but super quick and easy to make. From scratch. Scrupulously fresh ingredients. Whole eggs, olive oil, dijon mustard, lemon and garlic. Whipped up in a blender in a matter of moments. Rich, complex, creamy. I wouldn’t dream of using anything but homemade mayonnaise in my potato salad.

Dijon Mustard Mayonnaise
Makes 1¼ cups

1 egg
1 tablespoon lemon juice
1 clove garlic, grated
2 teaspoons Dijon mustard
sea salt and ground white pepper
1 cup (250ml) olive  oil

PROCESS or blend the egg, lemon juice, garlic, mustard, salt and pepper in a food processor or blender until well combined.
WITH the motor running, pour the oil in very slowly in a thin stream and process until the mixture is thick and creamy.

Potato Salad With Bacon and Dijon Mustard Mayonnaise
Serves 6 – 8

1 kg baby chat potatoes
5 rashers short cut bacon, diced
1 cup Dijon mustard mayonnaise (recipe above)
½ bunch parsley, finely chopped
½ bunch long green spring onions, finely chopped
sea salt and freshly ground black pepper, to season

PLACE potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes or until just tender. Drain, then set aside to cool.
FRY bacon on medium heat in a small pan until golden and crispy.
SLICE potatoes in halves or thirds depending on size into a large bowl.
WHILE potatoes are still warm add crispy bacon and pan oils.Toss well to combine and then add parsley and spring onions. Toss again and leave to cool a little before adding mayonnaise. Stir to combine, season with salt and pepper.
REFRIGERATE for at least an hour to allow flavours to meld and develop. Remove from the fridge twenty minutes before serving to bring to room temperature.