Best secret recipe

April 16, 2015 10:08 PM

Diana Henry's ultimate potato salad recipe, made with Jersey Royals, spring onions, mayonnaise, crème fraîche and chervil would put yours to shame.

Potato Salad

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

A superb combination, healthy and filling, you definitely want to try this out.

Here's what you will be needing.

Ingredients

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.

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.