- 1.8kg baby red or new potato
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 5 tbsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 500g crème fraîche
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- bunch chives, chopped
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.
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.
TipBe sure to add the vinegar when the potatoes are hot – it will make them much more punchy and full of depth.