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New potato & frisée salad

New potato & frisée salad

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

A prepare-ahead salad ideal for weekend entertaining

  • Vegetarian
Nutrition: per serving
low insalt0.13g


  • 1 ½kg baby new potatoes , larger ones halved
  • 1 frisée lettuce
  • bunch chives , snipped

For the salad cream

  • 1 tbsp plain flour
  • 4 tsp caster sugar
  • 2 tsp mustard powder
  • 2 eggs
  • 100ml white wine vinegar
  • 150ml double cream
  • squeeze lemon juice


  • STEP 1

    Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Recipe from Good Food magazine, May 2011


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A star rating of 5 out of 5.3 ratings

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