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Herby Potato Salad with Homemade Salad Cream

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Level: Easy

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Description

It’s herby, it’s creamy, it’s tang-terrific, and it’s all about new potatoes. It has got to be a Herby Potato Salad with a healthy lashing of Homemade Salad Cream. It may take a little longer than squeezing some sauce out of a bottle, but I promise you, it’s well worth the effort.

Ingredients

  • 2-¼ pounds New Potatoes
  • 1-¼ teaspoon Salt, Divided
  • ⅓ cups Heavy Cream (Double Cream)
  • ⅓ cups Sour Cream (Soured Cream)
  • 2  Hard-Boiled Egg Yolks
  • 2 teaspoons Honey
  • 2 teaspoons Lemon Juice, Freshly Squeezed
  • 1-½ teaspoon Mustard Powder
  • 1 teaspoon Apple Cider Vinegar
  • ½ teaspoons Ground Turmeric
  • ⅛ teaspoons White Pepper
  • 5  Scallions (Spring Onions), Finely Chopped
  • 3 Tablespoons Fresh Parsley, Finely Chopped
  • 1 Tablespoon Fresh Mint, Finely Chopped
  • ½ Tablespoons Fresh Dill, Finely Chopped
  • ½ Tablespoons Fresh Chives, Finely Chopped

Preparation

In a saucepan of boiling water, cook the new potatoes with 1 teaspoon of salt on medium-high, for 15 minutes or until the potatoes have softened but are still firm. Once cooked, drain and leave to cool, letting the steam evaporate. Once cooled transfer the potatoes to a large bowl.

Meanwhile, prepare the salad cream. In the stand mixer bowl, add the heavy cream (double cream), sour cream (soured cream), hard-boiled egg yolks, honey, lemon juice, mustard powder, apple cider vinegar, turmeric, white pepper and remaining ¼ teaspoon salt. Whisk until the sauce is smooth and starting to thicken.

Once the potatoes have cooled, pour the salad cream over them and gently toss with a spoon until the potatoes are well coated. Then, stir through the scallions (spring onions), parsley, mint, dill and chives. Serve and enjoy!

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