Cornish 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.

• Ready In: 35 mins
• Serves: 4-6

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

Directions

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 teaspoons of cold water; stir in the cream.
3. When the potatoes are cooked, drain thoroughly and toss with the dressing.
4. Serve warm or cold, garnished with the snipped chives.
5. For Vegearian option use the chopped fresh herbs.