New Potato & Frisée Salad
This delightful potato salad is a vibrant blend of tender baby new potatoes tossed in a luscious salad cream with a tangy kick. The frisée lettuce adds a refreshing crunch, making this dish perfect for any gathering or as a side for your favorite meal.
— Constant Cookbook
Ingredients
- 1½kg baby new potatoes , larger ones halved
- 1 frisée lettuce
- bunch chives , snipped
- 1 tbsp plain flour
- 4 tsp caster sugar
- 2 tsp mustard powder
- 2 eggs
- 100ml white wine vinegar
- 150ml double cream
- squeeze lemon juice
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 8 - 10
Nutrition
- Calories: 266 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.13 milligram of sodium
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