Classic potato salad
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Serves 6 as a side
Easy
Total time: 25 mins
+ cooling
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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
Gluten free
Vegetarian
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Try this classic potato salad, then check out our new potato salad, niçoise salad and Greek salad.
Ingredients
Nutrition
-
750g new potatoes
halved if large
-
200ml buttermilk
-
2 tbsp horseradish sauce
-
crushed to make ½ tsp black peppercorns
-
1 lemon
zested and juiced
-
1 red onion
finely chopped
-
2 tbsp capers
roughly chopped
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75g cornichons
chopped
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75g pickled onions
chopped
-
a small bunch tarragon
chopped
-
a small bunch chives
finely snipped
Nutrition: per serving
- kcal121
- fat0.9g
- saturates0.2g
- carbs22.1g
- sugars6.1g
- fibre3.4g
- protein4.3g
- salt0.7g
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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.
Check out more of out best veggie salad recipes here...
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