Instructions: Hard boil eggs, 10 minutes.

Peel and wash the poatoes and cook in boiling salted water until tender.

Finely mash the potato and egg, force through a sieve if you have one. Mixing with a whisk incorporate oil and mayonnaise gradually. Season with salt and pepper.

Traditionally served with fish and mussel soups, this provencial dish is good with any soups and toasted breads.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.