New Potato Salad
By Olga Klesch
The warm climate of Cornwall produces tender young vegetables earlier than other parts of the U.K. For a luxury touch, use clotted cream instead of double cream. Dress the potatoes while still warm, even if you are serving them cold, as this allows the flavours to be absorbed.
- 6
- Average
- Average budget
Ingredients
- 700 Gram New potatoes, small (1 1/2 lb)
- 2 Hard-boiled eggs, yolks only
- Large pinch Cayenne pepper
- 1 Teaspoon Caster sugar
- 1/4 Teaspoon Anchovy essence
- 1 Tablespoon Herb vinegar
- 150 ml Double cream (5 fl oz)
- Fresh chives, snipped for garnish
Preparation
Step 1
Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoon of cold water. Stir in the cream. When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with the snipped chives.
Step 2
Replace the cream with soured cream or natural yogurt and substitute the anchovy essence for 1 tablespoon chopped fresh herbs such as tarragon, chives, mint or parsley.