- 600g new or Jersey Royal potato, halved
- 1 tbsp horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 1 tbsp crème fraîche
- 100g radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 3 tbsp snipped chive or finely chopped spring onions
Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender. Drain and allow to cool slightly.
Mix the horseradish sauce with the crème fraîche, then add this to the warm potatoes along with the radishes and chives or spring onions. Season, then mix well to coat.
Goes well with..Ham, seared salmon, and leftover beef.