Cornish New Potato Salad
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Description: The warm climate of Cornwall yields tender young vegetables earlier than other parts of the U.K. For a luxurious twist, opt for clotted cream instead of double cream. Dress the potatoes while still warm, allowing the flavors to meld, even if serving cold.
Recipe Category: Lunch/Snacks
Keywords: Potato, Grains, Vegetable, European, Kid Friendly, Free Of…, Potluck, Christmas, Thanksgiving, St. Patrick’s Day, < 60 Mins, Refrigerator, Beginner Cook, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 292
- Fat Content: 16.5g
- Saturated Fat Content: 9.4g
- Cholesterol Content: 156.8mg
- Sodium Content: 59.4mg
- Carbohydrate Content: 29.4g
- Fiber Content: 2.9g
- Sugar Content: 3g
- Protein Content: 7.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Tiny new potatoes |
| 2 | Eggs |
| 1 | Cayenne pepper |
| 1 | Caster sugar |
| 1/4 | Tarragon vinegar |
| 1 | Vinegar |
| 5 | Fresh chives |
Instructions:
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Cook the Potatoes: In a pot of boiling water, cook the tiny new potatoes in their skins for 10-15 minutes, or until tender.
-
Prepare the Dressing: Meanwhile, mash the egg yolks with cayenne pepper and sugar until it forms a paste. Add the anchovy essence, vinegar, and 1 teaspoon of cold water. Stir in the cream until well combined.
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Toss with Dressing: Once the potatoes are cooked, drain them thoroughly. Toss them with the prepared dressing, ensuring they are well coated.
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Serve: The salad can be served warm or cold. Garnish with snipped chives for an added burst of flavor.
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Variation: For a vegetarian option, substitute chopped fresh herbs for the anchovy essence.
This Cornish New Potato Salad is a delightful blend of creamy dressing, tender potatoes, and fresh herbs, perfect for any occasion from picnics to holiday gatherings. Enjoy the taste of Cornwall with this simple yet flavorful recipe! 🥔🌿
