The boy loves potato salad and this is something rather
special. We’re having it with thick slices of Wiltshire ham, a white loaf with Yorkshire butter and a fresh green
salad.
1kg Jersey royal potatoes
Sea salt & freshly ground pepper
2tbsp extra virgin olive oil
Juice of a lemon
Dressing
250ml crème fraiche
Finely grated zest of a lemon
Bunch of chives, finely chopped
Bunch of chervil – leaves only, finely chopped
Small bunch of flat leaf parsley- leaves only, finely
chopped.
The boy would be happy with new potatoes in mayonnaise but this is so much better.
Bring the water to the boil and salt liberally. Drop the
potatoes in and cook for 15 minutes or until a knife reveals that it’s done.
Quarter the potatoes.
Drain and dress while still hot, with the olive oil and
lemon juice. Sprinkle with salt and pepper.
Listen to the Saturday Play with the boy, by which time the
potatoes will be cool.
Make the dressing – in a bowl. Mix the crème fraiche, lemon
zest, chopped herbs. Mix well and season with more salt and pepper.
The salad needs a classic vinaigrette. Make sure the boy
gets enough ham to ensure it feels like dinner.
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