Potato, Tarragon, Horseradish and Caper Salad

Potato, Tarragon, Horseradish and Caper Salad

Method
Serves 8

Put the potatoes in a large pot. Cover with cold water and add a pinch of salt.

Bring to the boil before reducing to a gentle simmer for 15 minutes or until the potatoes can be pierced with a knife. Drain the potatoes and set aside to cool slightly.

In a large mixing bowl combine creme fraiche, lemon juice, zest and olive oil. Grate in some horseradish and stir to combine. Have a taste and add in more horseradish as needed.

Add potatoes, red onion, capers, tarragon or dill and a generous amount of salt and pepper to the bowl. Mix thoroughly until the potatoes are coated in the dressing.

Carefully stir through pea cress.


This recipe is courtesy of Tobie Puttock and Prahran Market.


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