This zesty twist on a classic side dish features creamy crème fraîche, zingy horseradish, and bright lemon flavours, perfectly complementing the tender potatoes for a sensational potato salad.
Serves 4-6
Ingredients:
- 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 (cukes), sliced
- 3 celery stalks, sliced
- 100g salmon roe
- Nasturtium leaves, to serve
Method:
- 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.
Smart Tip
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.
