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Recipe: Potato Salad with Classic Mayo


This will become a family favourite and great dish to have in your repertoire.

Potato salad

Classic mayonnaise

1 pinch Salt
Egg, 1-2 yolks, room temperature
2 tsp Vinegar, or lemon juice
150 ml Canola oil


  • Put the potatoes in a pot, cover with cold salted water and bring to the boil. 
  • Cover with a lid, leaving a little gap so the steam can escape and simmer until soft.
  • Drain, cool and peel if you wish. Cut into halves or cubes and place in a bowl.
  • Add mayonnaise, garlic, parsley, mint, capers and gherkins, season and mix through.
  • This salad will keep well in the fridge for a few days.

Classic mayonnaise

  • Place the yolk in a clean bowl.
  • Using a whisk add the salt and lemon juice or vinegar.
  • Then with your oil in a jug start pouring it in drop by drop, whisking constantly.
  • Once it starts to emulsify, you can begin to add the oil in a steady, thin stream, whisking constantly as you do so.
  • When the sauce is thick, taste and adjust the seasoning and flavourings. To thin, whisk in a little warm water or more vinegar.

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Our People

CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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