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New Potato Salad


700g new potatoes; small
2 hard boiled eggs; yolks only
large pinch cayenne pepper
1 teaspoon caster sugar
1/4 teaspoon anchovy essence
1 tablespoon herb vinegar
150 ml double cream
fresh chives; snipped for garnish

Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender.

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.

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




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.