17 May 2011

Horseradish Potato Salad

Brother-in-law carving the beef
I'm excited because I've made potato salad twice in the last fortnight and although that may seem excessive it does mean that it's nearly summer again. I used to have no interest in potato salad at all until I realised it could actually taste of something and it was the ideal accompaniment to my rare roast beef and cherry tomato salad. Well the last two times my sister has been cooking the beef and I've been obsessively making the potato salad so I can feel like I've contributed something and I have to say it was well received. You can obviously do what you like but here's how I do it...

Serves 4-5

1kg new potatoes (I like Maris Piper's but you can use whichever you like)
4 heaped tbsps sour cream
1 tbsp white wine vinegar
2-3 tbsp horseradish sauce

I do this by taste and by eye - you technically want more chives than dill (and you can leave the dill out completely if you are not a fan) - but you can do whatever you like. This is just yummy in a lunchbox too - in the summer I make up a batch and then have it with smoked mackerel and salad leaves. Yum.

1. Cook the potatoes until they are fork soft, drain and leave to cool to room temperature.

2. In the bottom of a big bowl that you want to serve the potatoes in put all the other ingredients except the salt and pepper - I chop the herbs in with scissors.

Potato Salad does not look lovely when photographed...
3. When the potatoes are cooked chop them in half or in quarters and mix in with the other ingredients. Add salt and pepper and taste. You can add more horseradish, herbs or seasoning anytime.

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