This recipe was sent in by Dot who used to make
it during the war when food was rationed. This would also be
good for anyone with an egg allergy.
Ingredients
- 1 small boiled potato
- 1 tsp mustard (use dijon if available)
- 1 tsp malt vinegar
- 125ml vegetable oil
- Salt and pepper to taste
Method
- Mash the potato until it's very smooth (do not puree in a
blender).
- Add the mustard to the potato and mix well together.
- Next, add the vinegar and mix well together.
- Slowly add in the oil, stirring all the time until all the oil
has been added.
- Season with salt and pepper to taste.
If you have a recipe you would like us to try, please send it
to:
kerry.burn@onesuffolk.co.uk
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