Recipe: New Potato Salad

Rating: 4.4 stars based on 1046 reviews

Serves: 4-6


  • 700 Gram New potatoes, small (1 1/2 lb)
  • 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 (5 fl oz)
  • Fresh chives, snipped for garnish


  • Cook the potatoes in their skins in boiling water for 10-15 minutes, until tender.
  • Boil 2 eggs for 10 minutes, allow to cool then shell and remove the white leaving only the yolks.
  • 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.
  • 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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