A lighter-than-usual potato salad, made with Jersey Royals, spring onions, a little mayonnaise, crème fraîche and chervil
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
This is my version of a much-used recipe (the original is from the old Hamlyn All Colour Cookbook). It is a vast improvement on the claggy stuff bound with mayonnaise usually seen at summer buffets.
Overview
Prep time
10 mins
Cook time
20 mins
Serves
4
Ingredients
- 450g Jersey Royals
- 4 spring onions
- 50ml hot light chicken stock
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 2 tbsp chopped chervil (or flat-leaf parsley)
Method
Step
Cook 450g Jersey Royal potatoes in lightly salted water until tender.
Step
Trim the bases from 4 spring onions and remove any dry or unsightly tips. Finely chop.
Step
Drain the potatoes and slice them into rounds, quarters or squares, whichever you prefer. Put them, warm, in a bowl with 50ml hot chicken stock. Stir. The potatoes should soak up some of the stock. Leave to cool a little.
Step
When the potatoes are still warm but no longer hot add the spring onions, 3 tbsp mayonnaise, 2 tbsp crème fraîche, 2 tbsp chopped chervil or parsley and some seasoning. Gently mix to combine.
Step
You can make this in advance and put it in the fridge, but it’s better served at room temperature and not refrigerated.