HOT POTATO SALAD 

INGREDIENTS:

• 2 x 440g cans of new potatoes 

• 4 tablespoons chopped parsley 

• 2 tablespoons chopped mint 

• 1 tablespoon chopped chives 

• 2 teaspoons canned green peppercorns 

• 1/4 cup mayonnaise 

• 2 tablespoons french dressing 

• 1/2 cup cream 

 HOT POTATO SALAD RECIPE:

Drain and rinse potatoes, leave whole or slice thickly. Combine the remaining ingredients in a pan, add potatoes, and heat gently for 5 minutes. 

FRENCH DRESSING 

A combination of oil and vinegar or lemon juice, seasoned with salt and pepper. The correct proportion for French dressing is three parts oil to one part vinegar or lemon juice. but many people find this gives too oily a dressing and prefer to use less oil. 

MAYONNAISE 

An emulsion of egg yolk, oil, vinegar, and lemon juice.

• 2 egg yolks

•  ½ teaspoon salt 

• ½ teaspoon dry mustard 

• 1½ teaspoons vinegar 

• 1 cup oil

•  ½ teaspoon lemon juice 

Rinse bowl with hot water and dry well Put in egg yolks, salt, mustard, and 1 teaspoon vinegar Beat vigorously with a whisk or at low speed on the electric mixer or in a food processor, add oil drop by drop whisking continuously until a little more than % cup of oil has been added. Add ½ teaspoon vinegar. then very slowly pour in the remaining oil in a thin stream, whisking continually Then add the lemon juice to whiten and flavor Makes about 1 cup 

Note: If the oil is added too quickly, it will separate from the egg yolks. If this occurs. place another egg yolk in a clean dry bowl. slowly add the curdled mixture, drop by drop, whisking continuously until all the mixture has been added, then continue with the recipe.

 Serves 4 to 6

Also Read: LAYERED GARDEN SALAD