- 1½ kg baby new potatoes, larger ones halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 frisée lettuce
Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…
- bunch chives, snipped
For the salad cream
- 1 tbsp plain flour
- 4 tsp caster sugar
- 2 tsp mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100ml white wine vinegar
- 150ml double cream
- squeeze lemon juice
Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.
Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.
Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.
Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.