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   SALADS
New Potato Salad
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. Serves 4-6.

INGREDIENTS: New potatoes - 700g (1 lb) small, Hard-boiled eggs - 2 yolks only, Cayenne pepper - large pinch, Caster sugar - 1 tsp, Anchovy essence - * tsp, Herb vinegar - 1 tbsp, Double cream - 150 ml (5 fl oz), Fresh chives - snipped for garnish.

COOKING: 1. Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender.
2. 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.
3. When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with the snipped chives.

VARIATION: 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.