New Potato Salad

new potato salad

New Potato Salad

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The warm climate of Cornwall produces tender young vegetables earlier than other parts of the UK. Buy the smallest freshest potatoes you canfind and cook them the same day. For a luxury touch use clotted 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.
Servings: 4
Calories: 295


  • 1 1/2 lb small new potatoes
  • 2 hard-boiled egg yolks
  • large pinch of cayenne pepper
  • 1 tsp caster sugar
  • 1/4 tsp anchovy essence
  • 1 tbsp herb vinegar
  • 5 floz fresh double cream
  • snipped fresh chives to garnish


  • Cook the potatoes in their skins, in boiling salted water for 10 - 15 minutes, until tender.
  • Meanwhile, make the dressing. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, the vinegar and 5 ml (1 tsp) cold water. Stir in the cream.
  • When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with snipped chives.
Calories: 295 kcal
Carbohydrates: 33 g
Protein: 6 g
Fat: 16g
Saturated Fat: 9 g
Cholesterol: 148 mg
Sodium: 29 mg
Potassium: 762 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 715 IU
Vitamin C: 34 mg
Calcium: 75 mg
Iron: 3 mg
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