|Written by yorky|
Boil the potatoes until tender yet still firm. Leave to cool then cut into 25 mm cubes and put in a salad bowl.
Half the peppers and remove the core and seeds. Roughly chop. Finely chop the celery, shallots and spring onions. Finely slice the chili. Add the vegetables to the potato together with the garlic and chopped herbs.
Blend the cream, salad cream, mayonnaise, mustard and sugar until well combined. Pour the dressing over the potatoes and vegetables and stir gently to coat.
Serve cold garnished with chives.
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