Boil a guestimate of 36 (about 4 cups) of fingerling potatoes until tender (about 15 minutes). Cut them in half as soon as they’re bearable heat-wise. (I cut them long ways, I think it’s prettier). Add 1 cup of mayonnaise, 2 tbsp of olive oil, the juice of 1 lemon, 2 scallions (spring onions) cut into rings with scissors, 1 ½ tsp of salt and 1 tsp of pepper. Mix well. Serve warm or at room temperature.
Or boil a guestimate of 36 (about 4 cups) of fingerling potatoes until tender (about 15 minutes). Cut them in half as soon as they’re bearable heat-wise. (I cut them long ways, I think it’s prettier). Now add the juice of 1 lemon, 6 tbsp good olive oil, 2 tbsp grain mustard 2 scallions cut with scissors into rings, 1 ½ tsp salt and 1 tsp pepper.