Cornish New Potato Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Servings
- 4-6 serving(s)
Categories
- Lunch
- Salad
- Side Dish
- Snacks
- British
- European
- Stove Top
- Easy
- Lunch/Snacks
Allergens
- Eggs
- Milk
- Fish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Equipment
Pot, colander, mixing bowl, fork or masher
Ingredients
- 1 1/2 lbs tiny new potatoes
- 2 eggs, hard-boiled, yolks only
- 1 pinch cayenne pepper
- 1 teaspoon caster sugar
- 1/4 teaspoon anchovy essence (or 1 tbsp. chopped fresh herbs such as tarragon, chives, mint or parsley)
- 1 teaspoon tarragon vinegar or 1 teaspoon herb vinegar
- 5 fluid ounces double cream
- fresh chives, snipped for garnish
Instructions
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 teaspoons 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.
For Vegearian option use the chopped fresh herbs.
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