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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g 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

Method
 

  1. Peel the garlic and squeeze lightly with a knife.
  2. In lightly salted water, cook the potatoes with the rosemary and garlic for about 15 minutes. Drain, discard the rosemary and garlic.
  3. Meanwhile, chop the shallot, then gently sauté it in the oil until soft, then set aside.
  4. 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.
  5. Serve warm or at room temperature.