Cornish New Potato Salad

1. 1

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

2. 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. 3

   When the potatoes are cooked, drain thoroughly and toss with the dressing.

4. 4

   Serve warm or cold, garnished with the snipped chives.

5. 5

   For Vegearian option use the chopped fresh herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.