8 tbsp extra virgin olive oil
4 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tbsp caster sugar salt and pepper
1 lb new potatoes
2 tablespoons of finely chopped chives
1/2 an onion, very finely chopped
2 teaspoons very finely chopped garlic
2 tablespoons of Hellman's Mayonnaise (or more/less to taste)
Chop the new potatoes to make them all similar in size so they evenly cook. Boil them in salted water until tender. When cooked, leave them to steam in the saucepan with the lid on.
Pour over the vinaigrette and stir through the warm potatoes.
Add the chives, garlic and onion and stir.
Add the mayonnaise small amount at a time until the potatoes are lightly covered. If you prefer more or less mayonnaise, adjust as required.
This potato salad is meant to be lightly dressed and served warm. It is definitely not a recipe to replicate the mayonnaise based potato salads.