New potatoes in a creamy chive dressing
Wonderful with poached salmon or chicken.
Ingredients
500g small new potatoes; sea salt; one tablespoon of olive oil or one oz of butter; one teaspoon of finely grated lemon zest; freshly ground black pepper; two tablespoons of crème fraiche; two tablespoons of mayonnaise and a small bunch of chives.
Method
Scrub the new potatoes and cook in boiling water with a large pinch of sea salt for about 10 to 15 minutes until cooked. While the potatoes are cooking, put the crème fraiche and mayonnaise in a serving bowl. Whisk together with a fork.
Drain the potatoes, turn off the heat. Put the potatoes back into the saucepan and add the butter/olive oil, lemon zest, a pinch of sea salt and a good few twists of freshly ground black pepper. Stir them about so that they become coated in the oil/melted butter.
Add the contents of the pot into your serving bowl with the chopped chives and mix well so that all the potatoes are coated in the dressing. It is important to do this while the potatoes are still hot.
