New Potato Salad
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.
Ingredients
- 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
Instructions
- 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