The Jersey Royal season is short, so make the most of it with this delicious salad
Ingredients
- 600g new or Jersey Royal potato, halved
- 1 tbsp horseradish sauce
- 1 tbsp crème fraîche
- 100g radish, thinly sliced
- 3 tbsp snipped chive or finely chopped spring onions
Method
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Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender. Drain and allow to cool slightly.
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Mix the horseradish sauce with the crème fraîche, then add this to the warm potatoes along with the radishes and chives or spring onions. Season, then mix well to coat.