Patatas i Mahonesa / Creamy Potato Salad

HISTORY & INTERESTING FACTS

Mayonnaise has long been associated with Mahón, or Maó, on the island of Menorca in Spain’s Balearic Islands. The exact origin of the sauce remains debated, but one enduring account links its spread through Europe to the French capture of Mahón in 1756. According to the story, French forces encountered a local emulsion of egg and olive oil and carried the recipe home, where mahonesa gradually became mayonnaise. Menorcan culinary records also suggest that similar sauces were already part of the island’s cooking tradition before the French occupation.

Whatever the precise origin, the combination of potatoes and mayonnaise has become a familiar part of Spanish home cooking: creamy, comforting and easily adapted to suit the season or occasion.

My version brings together tender baby potatoes, fresh herbs, toasted almonds and golden sultanas gently steeped in sherry vinegar. The result is richer and more aromatic than a conventional potato salad, with sweetness from the fruit, acidity from the vinegar and freshness from parsley, dill and tarragon.

Serve it as part of a tapas table, alongside grilled meat or seafood, or as a light lunch with crusty bread. It can be prepared in advance, making it especially useful for relaxed entertaining.

There is also plenty of room to make it your own. Replace the herbs and sultanas with tuna, capers and pomegranate seeds for a more savoury variation, or use the vegan mayonnaise below for a completely plant-based version.

¡Bon Profit!
Raquel x

SALAD INGREDIENTS

• 30g golden sultanas, roughly chopped
• 2 tablespoons sherry vinegar
• 1kg baby chat potatoes, washed but unpeeled
• 1 tablespoon extra virgin olive oil
• 1 spring onion, finely sliced
• 30g slivered almonds, toasted in a dry frying pan
• 1 large handful flat-leaf parsley, finely chopped
• 1 small handful dill, finely chopped
• Leaves from 3 sprigs of tarragon, plus extra for serving
• Sea salt and freshly ground black pepper, to taste

Note: If baby chat potatoes are unavailable, use another waxy potato and cut larger potatoes in half before cooking.

MAYONNAISE INGREDIENTS

• 1 egg yolk
• 1 whole egg
• 1 tablespoon sherry vinegar
• 1 teaspoon lemon juice
• Sea salt, to taste
• 300ml extra virgin olive oil

You may substitute approximately 250g of good-quality prepared mayonnaise.

METHOD

1. Place the golden sultanas and sherry vinegar in a small saucepan over medium heat.
2. Warm for 2–3 minutes, then remove from the heat and set aside so the sultanas can soften and absorb the vinegar.
3. To make the mayonnaise, place the egg yolk and whole egg in a mixing bowl or food processor and combine well.
4. Add the sherry vinegar, lemon juice and a pinch of salt.
5. With the mixer running, gradually pour in the olive oil in a very thin, steady stream. Continue mixing until the mayonnaise is thick and emulsified.
6. Taste and adjust the salt or acidity if required, then refrigerate until needed.
7. Place the potatoes in a large saucepan of generously salted cold water and bring to the boil.
8. Reduce to a steady simmer and cook for approximately 20–30 minutes, depending on their size, until tender when pierced with a fork but not falling apart.
9. Drain the potatoes well and transfer them to a large bowl while still warm.
10. Add the extra virgin olive oil and the sultanas with all their sherry-vinegar liquid.
11. Toss gently so the warm potatoes absorb the dressing, then leave them to cool for approximately 20 minutes.
12. Add the spring onion, toasted almonds, parsley, dill and tarragon.
13. Fold through as much mayonnaise as you like, taking care not to break up the potatoes.
14. Taste and season with salt and freshly ground black pepper.
15. Finish with a few extra tarragon leaves and serve at room temperature or lightly chilled.

TIPS, CHEATS & TROUBLESHOOTING

Choose waxy potatoes

Waxy potatoes hold their shape better than floury varieties and are less likely to collapse when mixed with the mayonnaise.

Dress the potatoes while warm

Warm potatoes absorb the sherry vinegar and olive oil more readily, giving the salad flavour throughout rather than simply coating the outside.

Do not add mayonnaise to very hot potatoes

Allow the potatoes to cool slightly before adding the mayonnaise. If they are too hot, the emulsion may loosen and become oily.

Make it ahead

The salad can be prepared in advance and refrigerated. For the best flavour and texture, allow it to sit at room temperature for 15–20 minutes before serving.

Alternative savoury variation

Leave out the fresh herbs and sultanas. Add drained tuna, brined capers and pomegranate seeds instead. This creates a saltier, more savoury version with fresh bursts of acidity and sweetness.

BONUS RECIPE - VEGAN MAYONNAISE

INGREDIENTS

• 1 cup unsweetened soy milk
• 1½ tablespoons lemon juice or apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon white miso paste, optional
• 1 cup extra virgin olive oil
• Sea salt, to taste

METHOD

1. Combine the soy milk and lemon juice or apple cider vinegar in a bowl.
2. Leave the mixture for several minutes so it thickens slightly.
3. Add the Dijon mustard and miso paste, if using, and whisk until combined.
4. Begin adding the olive oil a few drops at a time while whisking vigorously or blending in a food processor.
5. Once the mixture begins to emulsify, increase the oil to a slow, steady stream.
6. Continue until the mayonnaise is thick and creamy.
7. Taste and season with salt, adding more lemon juice or vinegar if greater acidity is needed.
8. Refrigerate for at least 30 minutes before using, allowing the mayonnaise to thicken further.

WINE MATCHING & SERVING SUGGESTIONS

With the parsley, dill and tarragon, this salad works particularly well with Pinot Gris, Albariño, Amphora Blanco or a fresh, dry rosé.

The herbs draw out the wines’ aromatic freshness, while their acidity cuts through the richness of the mayonnaise.

For the tuna, caper and pomegranate variation, serve it with a lightly chilled Tempranillo or rosé. The wine’s red fruit and savoury character will complement the tuna and capers without overwhelming the salad.

Serve as part of a tapas spread, alongside grilled fish, roast chicken, lamb or barbecued vegetables, or simply with warm, crusty bread.