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Roast new potato salad with caper & tarragon dressing

A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 149
  • Carbohydrates 22
  • Saturated Fat 3
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 149
  • Carbohydrates 22
  • Saturated Fat 3
  • Sugar 2
  • Protein 3
  • Fat 6
  • Fibre 2
  • Salt 0.3

Ingredients

  • 1kg baby new potatoes, halved if large
  • 1 tbsp rapeseed oil
  • 150ml soured cream
  • 1 tbsp Dijon mustard
  • ½ pack tarragon, chopped
  • ½ small pack parsley, chopped
  • zest and juice ½ lemon
  • 1 tbsp small caper, rinsed

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.

  2. Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.

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