- 1 kg new potatoes, washed
- 3 cloves garlic
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 4 tbsp horseradish cream
- 1 tbsp white wine vinegar
- 1 tsp sugar
- Salt and freshly ground black pepper
- 1/3 cup fresh chives
- 1/3 cup fresh parsley
Montford Estate 2019 Hawke’s Bay ‘Manny
A great side, especially if serving salmon or beef as a main, as horseradish is the perfect condiment.
Tumble your potatoes into a large saucepan, cover with water, (if you have any stems from fresh herbs, like mint – throw them in) chuck in the garlic clove and sprinkle in a little salt.
Bring to a boil and simmer until just cooked. Drain, remove any skin from the garlic and refresh with cold water immediately – this will stop the cooking process.
Pop the potatoes into a bowl, when cool slice them to your liking.
Mash up the garlic and whisk together with the mayonnaise, sour cream, horseradish, white wine vinegar, sugar and season.
Taste and adjust your seasoning.
I love a strong horseradish flavour, so feel free to adjust the flavour here.
Roughly chop your herbs and toss through the salad, leaving a few leaves for garnish.
On a serving platter, garnished with more fresh herbs.
Always cook your potatoes in cold water. The starch content needs to wake up and if you plunge them into hot water, they’ll get all confused and take almost twice as long to cook. No cheating!