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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Units: US | Metric
- 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
- 1Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender.
- 2Mash 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.
- 3When the potatoes are cooked, drain thoroughly and toss with the dressing.
- 4Serve warm or cold, garnished with the snipped chives.
- 5For Vegearian option use the chopped fresh herbs.
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Nutritional Facts for Cornish New Potato Salad
Serving Size: 1 (156 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 292.0
- Calories from Fat 148
- Total Fat 16.5 g
- Saturated Fat 9.4 g
- Cholesterol 156.7 mg
- Sodium 59.3 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 2.9 g
- Sugars 2.9 g
- Protein 7.1 g
The following items or measurements are not included: