Warm purple potato & zucchini salad with sage mayo
A warm garden salad of purple Vitanoire potatoes and yellow zucchini, pan-fried with garlic and sage, then finished with homemade mayonnaise.
What you need
How Maurice does it
- 1
Boil the purple potatoes in salted water until just tender, about 10–12 minutes. Drain.
- 2
Meanwhile, make the mayonnaise: whisk the egg yolk with vinegar and mustard, then slowly drizzle in the neutral oil while whisking until thick and emulsified. Season with salt.
- 3
Heat olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- 4
Add the cubed zucchini and boiled potatoes to the pan. Season with salt and pepper and toss to coat.
- 5
Pan-fry the vegetables, tossing occasionally, until golden and tender, about 8–10 minutes.
- 6
Tear the sage leaves and add to the pan. Toss and cook for 1 minute more.
- 7
Remove from heat and let cool slightly (or enjoy warm).
- 8
Transfer the vegetables to a bowl and gently fold in the homemade mayonnaise.
- 9
Serve warm or at room temperature.
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