recipe - tried and tested - The best potato salad recipe -.txt

telegraph

# The best potato salad recipe

Diana Henry's ultimate potato salad recipe, made with Jersey Royals, spring onions, mayonnaise, crème fraîche and chervil

Serves four

This is my version of a much-used recipe (the original is from the oldHamlyn All Colour Cookbook). It is a vast improvement on the claggy stuff bound with mayonnaise usually seen at summer buffets.

#### Ingredients

- 450g (1lb) Jersey Royals

- 4 spring onions

- 50ml (2fl oz) light chicken stock, hot

- 3 tbsp mayonnaise

- 2 tbsp crème fraîche

- 2 tbsp chopped chervil (or flat-leaf parsley)

#### Method

- Cook the potatoes in lightly salted water until tender.

- Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.

- Drain the potatoes and slice them into rounds, quarters or squares, whichever you prefer.

- Put them, warm, in a bowl with the chicken stock. Stir. The potatoes should soak up some of the stock.

- Leave to cool a little.

- When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraîche, chervil or parsley and some seasoning.

- Gently mix to combine.

- You can make this in advance and put it in the fridge, but it's better served at room temperature and not refrigerated.

from

http://www.telegraph.co.uk/foodanddrink/recipes/8466934/The-best-potato-salad-recipe.html

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