Red potatoes with horseradish & crème fraîche
By Good Food
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
Ingredients
- 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
Tip
TipBe sure to add the vinegar when the potatoes are hot – it will make them much more punchy and full of depth.
Method
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.
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.
