A classic potato salad updated with a herby soured cream dressing, perfect for serving with fish, barbecued meat and many an alfreso feast
Ingredients
- 1kg baby new potato, halved if large
- 1 tbsp rapeseed oil
For the dressing
- 150ml soured cream
- 1 tbsp Dijon mustard
- ½ pack tarragon, chopped
- ½ small pack parsley, chopped
- zest and juice ½ lemon
- 1 tbsp small caper, rinsed
Method
-
Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
-
Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.