Red potatoes with horseradish & crème fraîche
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
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- 1.8kg baby red or new potato
- 4 tbsp white wine vinegar
- bunch spring onionsthinly sliced
- 5 tbsp creamed horseradish
- 500g crème fraîche
- zest 1 lemon
- bunch chiveschopped
Nutrition: per serving
- kcal274
- fat18g
- saturates11g
- carbs27g
- sugars4g
- fibre2g
- protein4g
- salt0.21glow
Method
step 1
Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, then place back in the warm pan to dry out a little.
step 2
Pour the vinegar over the potatoes and add a few pinches of salt. Let sit for 10 mins to cool, then add the remaining ingredients and toss gently. Taste and add a little more salt if necessary, then pour into a serving dish.
