- 500g new potato, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 3 tbsp crème fraîche
- 1 tbsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 1 bunch chive, snipped
- 200g bag radishes, sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
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Cook the potatoes in a large pan of boiling, salted water for 8-10 mins or until tender. Drain and allow to cool for 10 mins.
Mix the crème fraîche, grainy mustard and chives with some seasoning, then toss through the radishes and potatoes before serving.