A great basic. Here, a little soured cream in with some bottled mayo softens the edges, and fresh parsley works wonders to bring it to life. Yummy with roast chicken, tail-on cooked prawns and lightly boiled eggs (hen’s 7–8 minutes or quail’s 21/2 minutes).
Reprinted from The Picnic Cookbook by Annie Bell. Copyright © 2013. Published by Kyle Books. Photos by Jonathan Bell.
|26 ounces small waxy potatoes, peeled or scrubbed||1 tablespoon finely chopped shallot|
|6 1/3 tablespoons soured cream||2 tablespoons small capers (such as nonpareille), rinsed|
|6 1/3 tablespoons mayonnaise||2 tablespoons finely chopped flat-leaf parsley, plus extra to serve|
|Sea salt||Cayenne pepper (optional)|
Bring a large pan of salted water to the boil, add the potatoes and cook until tender, then drain in a colander. Leave to cool and then dice.
Blend the soured cream and mayonnaise in a bowl with a pinch of salt. Stir in the shallot, capers and parsley, and then the potatoes. Transfer to a transportable bowl or container.
Dust with cayenne pepper, if wished, and scatter over some more parsley.
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