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Red potatoes with horseradish & crème fraîche

Red potatoes with horseradish & crème fraîche

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

An ideal side for ham, this salad gets added kick from the horseradish and vinegar

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal274
fat18g
saturates11g
carbs27g
sugars4g
fibre2g
protein4g
low insalt0.21g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
TIP

Be sure to add the vinegar when the potatoes are hot – it will make them much more punchy and full of depth.

Goes well with

Recipe from Good Food magazine, December 2011

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Rating: 5 out of 5.1 rating

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