Boil the potatoes until tender but still
firm. Drain and cool, then cut into 1 inch cubes and place in a large
salad bowl. Halve the peppers, cut away and discard the core and seeds
and cut into small pieces. Finely chopped the celery, shallots, and
spring onions and slice the chili very thinly, discarding the seeds. Add
the vegetables to the potatoes together with the garlic and chopped
herbs.
Blend the cream, salad cream, mayonnaise,
mustard and sugar in a small bowl, stirring until the mixture is well
combined. Pour the dressing over the potato and vegetable salad and stir
gently to coat evenly. Serve, garnished with the snipped chives.
Serves 6
This tasty salad is quick to prepare, and
makes a satisfying accompaniment to grilled or barbecued meat or fish.
