This was prepared at the National Eisteddfod in 2012 as part of the 'Festival Flavours' campaign by People's Collection Wales and True Taste Wales.
During rationing, people would have thought of inventive ways of making their old favourites. In this recipe, potato is used to make the mayonnaise due to the shortage of eggs.
Ingredients:
1 small baked potato
5ml/teaspoon of mustard
Salt
Some vinegar
150ml salad oil
Method:
Peel and mash the potatoes. Add the mustard and salt.
Add the vinegar slowly, beating well.
Add the oil to the mixture, mixing well until it resembles mayonnaise.