Name: New potato & frisée salad
Total time: 45 min
Yield: 10
Cuisine: English
Ingredients: 1 ½kg 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

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New potato & frisée salad

New potato & frisée salad

James Martin

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

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A prepare-ahead salad ideal for weekend entertaining

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal266
fat13g
saturates6g
carbs34g
sugars5g
fibre2g
protein6g
salt0.13g

low

Method

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 5.4 ratings

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