1 Small & 1 Large Saucepan, Large Mixing Bowl, Mixing Spoon, Sharp Knife
Stand Mixer or Electric Whisk or Whisk
1kg(2.2lbs)New PotatoesWashed and sliced into 0.5mm thick rounds
75ml(⅓cup)Double Cream (Heavy Cream)
75ml(⅓cup)Soured Cream (Sour Cream)
2Hard-Boiled Egg Yolks
2tspJuice of Lemon
1tspApple Cider Vinegar
5Spring Onions (Scallions)Washed and finely chopped
3tbspFresh ParsleyWashed and finely chopped
1tbsp Fresh MintWashed and finely chopped
½tbspFresh DillWashed and finely chopped
½tbspFresh ChivesWashed and finely chopped
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 double cream (heavy cream), soured cream (sour 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 spring onions, parsley, mint, dill and chives. Serve and enjoy!