Spiced new potato salad
This delicious spiced new potato salad goes really well with barbecued, fried, roasted, baked or grilled meat/fish all year round. You can use Dijon mustard if preferred. I sometimes fold in some rocket/watercress leaves to make it even more zingy, or add lemon zest & juice for a zesty version.
Ingredients
Method
- Peel the garlic and squeeze lightly with a knife.
- In lightly salted water, cook the potatoes with the rosemary and garlic for about 15 minutes. Drain, discard the rosemary and garlic.
- Meanwhile, chop the shallot, then gently sauté it in the oil until soft, then set aside.
- Put the potatoes in a serving dish and pour over the onion & oil, then stir in the mustard, vinegar and horseradish. Lightly crush the potatoes with a fork while combining. Season with salt and pepper, then fold in the chopped herbs.
- Serve warm or at room temperature.