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This recipe is in categories World War 2, Picnic, Salads,
About this recipe:
Comments: This seems a simple recipe but judging the mixing and getting the consistency right can be quite difficult.
Preparation Time: 20-30 minutes
Number of servings: Enough to accompany 4 salads.
Serving suggestions: Serve with Fresh salad.
This recipe provided an alternative to mayonnaise made with eggs, as eggs were a rationed food during WW2. It was submitted by Fergus Martin, Chef at the Robinson College, Wyboston Lakes.
- 1 small baked potato
- 5ml (1 tsp) mustard
- about 2 teaspoons vinegar
- 150ml (¼ pt) salad oil
Making and cooking it
- Peel and mash the potato
- Stir in the mustard and salt
- Add the vinegar, beating well
- Beat in the salad oil slowly, adding only a little at a time and mixing well