British New Potato Salad

Ingredients

 * 700 g (1 lb) small, new potatoes
 * 2 hard-boiled eggs - yolks only
 * large pinch cayenne pepper
 * 1 tsp caster sugar
 * 1 tsp anchovy essence
 * 1 tbsp herb vinegar
 * 150 ml (5 fl oz) double cream
 * fresh chives - snipped for garnish.

Directions

 * 1) Cook the potatoes in their skins in boiling water for 10–15 minutes, until tender.
 * 2) Mash the egg yolks, cayenne pepper and sugar to a paste with the anchovy essence, vinegar and 1 teaspoon of cold water.
 * 3) Stir in the cream.
 * 4) When the potatoes are cooked, drain thoroughly and toss with the dressing.
 * 5) Serve warm or cold, garnished with the snipped chives.

Variation
Replace the cream with soured cream or natural yogurt and substitute the anchovy essence for 1 tablespoon chopped fresh herbs such as tarragon, chives, mint or parsley.