New Potato Salad Recipe

New potato salad

  • serves 6 as a side
  • Easy

Ramp up this classic BBQ side dish with a hit of horseradish and punchy cornichons. New potatoes are in season from April through to July

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*This recipe is gluten-free according to industry standards

Ingredients

  • new potatoes 750g, halved if large
  • buttermilk 200ml
  • horseradish sauce 2 tbsp
  • black peppercorns crushed to make ½ tsp
  • lemon
 1, zested and juiced
  • red onion 1, finely chopped
  • capers 2 tbsp, roughly chopped
  • cornichons 75g, chopped
  • pickled onions 75g, chopped
  • tarragon a small bunch, chopped
  • chives a small bunch, finely snipped

Method

  • Step 1

    Put the potatoes in a large pan of lightly salted cold water, bring to the boil and cook for 18-20 minutes or until tender. Drain really well.

  • Step 2

    Meanwhile, in a large bowl, mix together the buttermilk, horseradish, black pepper, lemon zest and juice, and some salt. Tip in the hot potatoes, toss well and leave to cool.

  • Step 3

    Add the red onion, capers, cornichons, pickled onions and herbs, and fold gently to combine. Season to taste and serve.

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Nutritional Information

  • Kcals 121
  • Fat 0.9g
  • Saturates 0.2g
  • Carbs 22.1g
  • Sugars 6.1g
  • Fibre 3.4g
  • Protein 4.3g
  • Salt 0.7g
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