Perfect Potato Salad - cooking recipe

Ingredients

3 lbs potatoes, cut into wedges
2 tbsp cider vinegar
1/2 cup fresh flat-leaf parsley leaves
1/3 cup fresh dill sprigs
1/3 cup fresh mint leaves
4 None green onions, thinly sliced
None None FOR THE MAYONNAISE
1 None egg yolk
1 tbsp lemon juice
1/2 cup vegetable oil
1 tbsp wholegrain mustard

Preparation

Place potatoes in a large saucepan of salted cold water; bring to a boil. Reduce heat to low; simmer for 15 mins, or until potatoes are just tender.
Meanwhile, for the mayonnaise, whisk egg yolk and lemon juice in a medium bowl until pale and creamy. Gradually add oil, drop by drop, then in a steady stream, whisking constantly, until mayonnaise is thick and emulsified. Stir in mustard; season to taste.
Drain potatoes well; transfer to a large bowl. Drizzle vinegar over warm potatoes, season to taste; toss gently to combine.
Add half each of the mayonnaise, herbs and green onions; toss gently to combine. Drizzle with remaining mayonnaise. Top with remaining herbs and green onions.