Creamy Potato Salad - cooking recipe

Ingredients

1 lb waxy potatoes
1 None egg yolks, plus 3 eggs
2 tbsp lemon juice
2/3 cup olive oil
1/2 cup milk
1/3 lb carrots, trimmed and sliced
1/2 lb green beans, trimmed
1/4 lb frozen peas
3 tbsp capers
None None Parsley, to garnish

Preparation

Cook the potatoes in salted, boiling water for 15-20 mins. Meanwhile, to make the dressing, whisk together 1 egg yolk and lemon juice with a pinch of salt. Slowly add oil, whisking continuously until thick like mayonnaise. Stir in the milk and season.
Drain the potatoes and rinse under cold water until cool enough to handle. Peel and dice.
Place eggs in saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from pan heat. Let eggs sit in water 12 minutes, drain then run under cold water. Cook the carrots in a separate pan of boiling water for 5-6 mins, adding the beans and peas to the pan after 3 mins. Drain and rinse under cold water.
Peel the eggs and slice into wedges. Mix the potatoes, carrots and peas with the mayonnaise and season. Serve the salad in bowls and sprinkle with capers and parsley. Serve with the egg on top.