Potato Salad with Homemade Mayonnaise and Rosemary Essential Oil

In a small bowl, whisk together the egg yolks and mustard.

Beat well with a whisk until smooth.

Gradually pour in the almond oil and olive oil in a thin stream while whisking vigorously.

The mixture should become thick, creamy, and stable.

Add the vinegar, honey, salt, and pepper, and mix well.

Finally, add a drop of the essential oil and mix once more.

Dice the boiled potatoes into 2x2 cm cubes.

Peel the onion, cut it into short strips, soak in ice water for 10–15 minutes, then drain in a colander.

Wash the iceberg lettuce, pat dry, and tear into large pieces by hand.

In a bowl, combine the potatoes and onion, add 2 tablespoons of the homemade mayonnaise, and gently toss.

Arrange the lettuce leaves on a deep plate and place the warm potato mixture in the center.