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Author Notes: I always make this recipe when wild garlic (also known as "Ramsons" ) come into season in Mid April in the UK. Me and my boyfriend go up to some woodland areas near our house and go foraging for it. Wild garlic is the easiest thing to forage, because you know there's wild garlic growing in a forest the moment you walk into one, because the air smells of garlic! This serves 4 as a side dish, but can be very easily multiplied to feed more. —Chef_Mel
- 2 teaspoons Dijon Mustard
- 2 teaspoons Honey
- 2 tablespoons White wine vinegar
- 1 cup Mayonnaise
- 1 pinch Sugar
- 12 Wild garlic leaves, finely chopped
- 16 Cooked (cold) New Potatoes, quartered
- A couple Cherry tomatoes (for optional garnish)
- In a mixing bowl, whisk together the mustard, honey, vinegar, oil, salt, pepper and pinch of sugar, until it emulsifies (just like how you would normally make vinaigrette).
- Mix the Mayonnaise and wild garlic into the other ingredients until well combined. Mix the potatoes into the finished sauce (not too vigorously! You don’t want to mash the potatoes!).
- Season to taste with salt and pepper, and serve, with some quartered cherry tomatoes for presentation if desired!
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad
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