The warm climate of Cornwall produces tender young vegetables earlier than other parts of the UK. Buy the smallest freshest potatoes you can find and cook them the same day. For a luxury touch use clotted instead of double cream. Dress the potatoes while, still warm, even if you are serving them cold, as this allows the /labours to be absorbed.
Serves 4 - 6
Tiny potatoes, coated in a rich, piquant dressing, for a tempting early summer salad.
700 g (1 1/2 lb) small new potatoes
2 hard-boiled egg yolks
large pinch of cayenne pepper
5 ml (1 tsp) caster sugar
1.25 ml (1/4 tsp) anchovy essence
15 ml (1 tbsp) herb vinegar
150 ml (5 fl oz) fresh double cream
snipped fresh chives, to garnish
1. Cook the potatoes in their skins, in boiling salted water for 10-15 minutes, until tender.
2. Meanwhile, make the dressing. Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, the vinegar and 5 ml (1 tsp) cold water. Stir in the cream.
3. When the potatoes are cooked, drain thoroughly and toss with the dressing. Serve warm or cold, garnished with snipped chives.
VARIATION
Replace the fresh cream with fresh soured cream or natural yogurt and substitute the anchovy essence for 15 ml (1 tbsp) chopped fresh herbs such as tarragon, chives, mint or parsley.
