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Roast new potato salad with caper & tarragon dressing

Roast new potato salad with caper & tarragon dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal149
fat6g
saturates3g
carbs22g
sugars2g
fibre2g
protein3g
salt0.3g
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Ingredients

  • 1kg baby new potato , halved if large
  • 1 tbsp rapeseed oil

For the dressing

  • 150ml soured cream
  • 1 tbsp Dijon mustard
  • ½ pack tarragon , chopped
  • ½ small pack parsley , chopped
  • zest and juice ½ lemon
  • 1 tbsp small caper , rinsed

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.

  • STEP 2

    Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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