Dill Potato Salad

1) Cook potatoes in lightly salted boiling water until just tender. Drain and leave to cool. Slice thickly and place in a bowl with the mushroom slices.

2) Hard boil the eggs and shell. Quarter and add to bowl.

3) For the mayonnaise, mix mustard and lemon juice together in a bowl and then add egg yolk. Whisk until creamy. Add oil drip by drip, whisking constantly until the mixture begins to emulsify and thicken. When this happens, add oil in a thin stream, still whisking, until it is all incorporated. Season with salt and freshly ground white pepper adding extra lemon juice if necessary. Stir in finely chopped dill.

4) Spoon mayonnaise over potato salad and toss through to coat. Pile the mixture into a pretty dish and serve immediately.