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Nutrition: Per serving

  • kcal310
  • fat23g
  • saturates4g
  • carbs21g
  • sugars3g
    low
  • fibre3g
  • protein3g
  • salt0.3g
    low
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    Meanwhile, mix the mayonnaise, soured cream, lemon juice 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.

Recipe from Good Food magazine, June 2020

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.6 out of 5.58 ratings

LindsP87

I added chives instead of spring onion. So good.

emmalouise21

We love this recipe, it’s perfect for a bbq. I would use a little bit less olive oil (half of it). We make this one over and over again.

fayhowe

Add some fresh chopped mint into the mixture

Rodney Mortimer

question

How long will this keep in the fridge

janeogden84

I found the dressing far too sharp so we didn’t enjoy it at all

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