New potato & frisée salad

• baby new potatoes↗1 ½kg kg

  larger ones halved

• frisée↗1

  lettuce

• bunch chives

  snipped

• plain flour↗1 tbsp tbsp
• caster sugar↗4 tsp tsp
• mustard↗2 tsp tsp

  powder

• eggs↗2
• white wine vinegar↗100ml ml
• double cream↗150ml ml
• lemon juice↗squeeze

Step-by-step instructions

1. 1

   Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.

2. 2

   Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.

3. 3

   Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.

4. 4

   Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.