British New Potato Salad

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  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.
  3. Stir in the cream.
  4. When the potatoes are cooked, drain thoroughly and toss with the dressing.
  5. Serve warm or cold, garnished with the snipped chives.


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.