This recipe is in categories World War 2, Picnic, Salads,

Difficulty: 2
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 Furgus Martin, Chef at the Robinson College, Wyboston Lakes.

• 1 small baked potato
• 5ml /1 tsp mustard
• Salt
• About 2 teaspoons vinegar
• 150ml ¼ pt salad oil

1. Peel and mash the potato
2. Stir in the mustard and salt
3. Add the vinegar  beating well
4. Beat in the salad oil slowly, adding only a little at a time and mixing well