Spiced new potato salad
Background
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
- 750g Jersey Royal potatoes
- 2 stalks of rosemary
- 4 cloves garlic
- 4 shallots
- 5 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp horseradish sauce
- 2 Tbsp wholegrain mustard
- Salt & pepper
- 1 handful of chives
- 1 handful of parsley
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Quick & Easy - Salad - Side
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - Easter - New Year - Parties - Sports Food - Sunday Lunch - Thanksgiving
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
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