Potato and Horseradish Salad
This crunchy potato salad goes well with barbecued meats.
| Servings | Prep Time | Cook Time |
| 8servings | 15minutes | 10minutes |
| Servings | Prep Time |
| 8servings | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 kg small new potatoes or kipfler (fingerling) potatoes
- 2 small heads witlof (Belgian endive) leaves separated
- 1/2 cup fresh flat-leaf parsley chopped
- 2 tbsp fresh tarragon roughly chopped
- 1/2 cup walnuts roughly chopped
- Horseradish Dressing
- Juice of 1 lemon
- 1 tbsp fresh horseradish root grated
- 200 g creme fraiche or sour cream
- pinch sea salt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cut the potatoes in half and cook in a large saucepan of boiling water for 10 minutes, until tender. Drain, then briefly cool.
- Place the potatoes in a large bowl. Add the witlof, parsley, tarragon and walnuts, and toss to combine.
Horseradish Dressing
- Combine the lemon juice, grated horseradish and crème fraîche or sour cream in a small bowl. Season with sea salt.
- Pour the dressing over the salad and toss to combine.
Recipe Notes
Adding the dressing while the potatoes are still warm means they will absorb the flavours of the dressing. Fresh horseradish roots can be grated and frozen. Grating releases their pungent volatile oil.
Per serving: 236 calories, 5 g protein, 16 g fat (8 g saturated fat), 18 g carbohydrate (2 g sugars), 3 g fibre, 96 mg sodium
