Red potatoes with horseradish & crème fraîche

Red potatoes with horseradish & crème fraîche

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(1 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 12
An ideal side for ham, this salad gets added kick from the horseradish and vinegar

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal274
  • fat18g
  • saturates11g
  • carbs27g
  • sugars4g
  • fibre2g
  • protein4g
  • salt0.21g
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Ingredients

  • 1.8kg baby red or new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 tbsp white wine vinegar
  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 5 tbsp creamed horseradish
  • 500g crème fraîche
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • bunch chives, chopped

Method

  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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