Potato Salad

Submitted - Ben
Views - 282
Serves - 4

Ingredients

450g (1lb) Jersey Royals
4 spring onions
50ml (2fl oz) light chicken stock, hot
3 tbsp mayonnaise
2 tbsp crème fraîche
2 tbsp chopped chervil (or flat-leaf parsley)

Method

Cook the potatoes in lightly salted water until tender.

Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.

Drain the potatoes and slice them into rounds, quarters or squares, whichever you prefer. Put them, warm, in a bowl with the chicken stock. Stir. The potatoes should soak up some of the stock. Leave to cool a little.

When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraîche, chervil or parsley and some seasoning.

Gently mix to combine.

You can make this in advance and put it in the fridge, but it's better served at room temperature and not refrigerated.

Source

http://www.telegraph.co.uk/foodanddrink/recipes/8466934/The-best-potato-salad-recipe.html