Perfect for entertaining, this salad takes a classic dish to the next level with its unique flavour profile and beautiful presentation. The creamy horseradish dressing adds a zesty kick to the tender potatoes and eggs, while the salmon roe and nasturtium leaves provide pops of colour and texture. Impress your guests with this stunning and delicious dish at your next gathering or special occasion.
1kg baby potatoes
200g crème fraîche
1 tbsp horseradish cream
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 tbsp white balsamic vinegar
250g baby cucumbers, sliced
3 celery stalks, sliced
100g salmon roe
Nasturtium leaves, to serve
- Place the potatoes in a large saucepan of salted cold water and over high heat. Bring to the boil and cook for 18-20 minutes or until tender. Drain, allow to cool slightly and remove the skins with a small knife.
- While the potatoes are cooking, make the dressing. Combine the crème fraîche, horseradish, lemon rind, lemon juice and balsamic vinegar together in a large bowl. Season with salt and pepper. Add the potatoes, cucumber, celery and gently toss to coat.
- Serve topped with salmon roe and nasturtium leaves.
Potato salad always tastes better the next day. Save yourself time and boil and peel your potatoes the day before. Toss in the dressing and store in the refrigerator for up to 2 days.