Nutrition Facts
kcal (per serving)
310
310
fat (per serving)
23g
23g
carbs (per serving)
21g
21g
protein (per serving)
3g
3g
- 800g waxy potatoes
- 2 tsp wholegrain mustard
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 shallot, finely chopped
- 3 tbsp mayonnaise
- 2 tbsp soured cream
- 1 tbsp horseradish sauce
- ¼ juiced lemon
- 2 spring onions, finely chopped
- handful of crispy fried onions
STEP 1
Add the potatoes to a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
STEP 2
While the potatoes are cooking, whisk together the mustard, vinegar, olive oil and chopped shallot together with a generous pinch of salt and a grind of pepper.
STEP 3
When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
STEP 4
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mixture along with the spring onions. Add to a dish and scatter with the crispy onions just before serving. Alternatively, serve the crispy onions on the side for sprinkling over at the table.
Products used to make this recipe
Swan Nordic 5 Piece Knife Block
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Swan Retro 5 Piece Pan Set
Comprising 16cm, 18cm and 20cm saucepans and 20cm and 28cm frying pans, this 5-piece pan set lets you easily create a variety of dishes for one person or the whole…
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