Red potatoes with horseradish & crème fraîche

Contains pork – recipe is for non-Muslims only
An ideal side for ham, this salad gets added kick from the horseradish and vinegar

  • Prep:10 mins
    Cook:15 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 274
  • fat 18g
  • saturates 11g
  • carbs 27g
  • sugars 4g
  • fibre 2g
  • protein 4g
  • salt 0.21g


  • 1.8kg baby red or new potatoes
  • 4 tbsp white wine vinegar
  • bunch spring onions, thinly sliced
  • 5 tbsp creamed horseradish
  • 500g crème fraîche
  • zest 1 lemon
  • bunch chives, chopped


Be sure to add the vinegar when the potatoes are hot – it will make them much more punchy and full of depth.


  1. Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, then place back in the warm pan to dry out a little.

  2. Pour the vinegar over the potatoes and add a few pinches of salt. Let sit for 10 mins to cool, then add the remaining ingredients and toss gently. Taste and add a little more salt if necessary, then pour into a serving dish.

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