added by martyn
The Cook made a great potato salad the other day – the potatoes came strait out of the ground and onto our plate. She grows a variety of spuds in the garden every year including some of the purple specimens which name escapes me. She use’s them in her famous potato salad, a derivation of the German potato salad her mother used to make, and; which I look forward to every summer. The purple potatoes add that wow! Factor and always attract people’s attention and once they see the intriguing purple colour they simply just have to try them.
Rate this recipe:- 5min
- 15min
- 6
- 750 gms of mixed smallpotatoes
- sour cream
- mayonaise
- pickeled Gherkin
- dill or parsely
- Anchovies if your game!
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I have many potato salad recipes (well, I would, wouldn't I?) but I have to say that my favourite keeps it really simple and allows the potatoes to shine through - excellent if you have some Cornish earlies!
Just dress the still warm potatoes with a shaken mixture of:
1 Oz. White wine vinegar
2 tbsp dry white wine
6 tbsp olive oil
1 tsp English mustard
Salt & Pepper
And please don't peel the potatoes - just wash them under a tap before cooking. If you've got them really young and tender it'll be a challenge to keep their skins on!