- 800g Jersey Royals, Charlotte or Anya potatoes, or another waxy variety
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tsp wholegrain mustard
- 2 tbsp muscatel or white wine vinegar
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot, very finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 tbsp mayonnaise
- 2 tbsp soured cream
- 1 tbsp horseradish sauce
- ¼ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful of crispy fried onions
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
Meanwhile, mix the mayonnaise, soured cream and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.