Classic English Potato Salad

I can tell from the recent sales at my Gourmet Fusion store that it's barbecue time again. Eating outdoors is always fun, whether it's grilling a couple of steaks for two, or an outdoor gathering with a group of friends. With Memorial Day just around the corner, instead of buying the large tubs of potato salad from the supermarket, I made my own this weekend using a recipe I have had for years from one of my very first cookbooks, the The St Michael All Colour Cookery Book (Marks and Spencer), however, I have adapted it slightly using chopped chives instead of scallions. It is a really simple recipe, however, the results are always good. The potatoes used should be small, firm and waxy, so they will not crumble when you mix them with the mayonnaise. Ideal potatoes readily available in the supermarkets are Baby Dutch Yellow, Fingerlings or Baby Red.

Ingredients
Approximately 1 1/2 lbs new potatoes
2 tablespoons mayonnaise
2 teaspoons creme fraiche (or sour cream, if creme fraiche not available)
2-3 teaspoons chopped chives 2 tablespoons freshly chopped parsley (English or Italian) 1 tablespoon freshly squeezed lemon juice Freshly ground black pepper Salt to taste

Recipe

• Scrub the potatoes clean and cook in their skins in boiling salted water for 15 minutes or until just tender. Drain and allow to cool.
• When cool, cut the potatoes into chunks and place in a mixing bowl.
• Mix in the mayonnaise and creme fraiche.
• Add the chives, chopped parsley, lemon juice and salt and pepper.
• Carefully mix all ingredients together in the bowl adding more salt and pepper, if needed.
• When all the potatoes are evenly coated with the mixture, transfer to a serving bowl and garnish with a sprig of parsley or chopped chives.

If preferred, the potatoes can be skinned prior to chopping, and a little (approx 2 ounces) of cheese such as Gruyere or Emmenthal can be added to the mixture for a slightly tangy taste.