Red potatoes with horseradish & crème fraîche
- Good Food team
Save recipe
Serves 12
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.1 ratingRate
loading...
An ideal side for ham, this salad gets added kick from the horseradish and vinegar
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Baked ham with brown sugar & mustard glaze
A star rating of 4.9 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1.8kg baby red or new potato
-
4 tbsp white wine vinegar
-
bunch spring onions
thinly sliced
-
5 tbsp creamed horseradish
-
500g crème fraîche
-
zest 1 lemon
-
bunch chives
chopped
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal274
-
fat18g
-
saturates11g
-
carbs27g
-
sugars4g
-
fibre2g
-
protein4g
-
salt0.21g
low
Ad
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.
Recipe from Good Food magazine, December 2011
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...