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Ingredients

  • 600g new or Jersey Royal potato, halved
  • 1 tbsp horseradish sauce
  • 1 tbsp crème fraîche
  • 100g radish, thinly sliced
  • 3 tbsp snipped chive or finely chopped spring onions

Method

  • STEP 1

    Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender. Drain and allow to cool slightly.

  • STEP 2

    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.

RECIPE TIPS
GOES WELL WITH..

Ham, seared salmon, and leftover beef.

Recipe from Good Food magazine, May 2008

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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