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Tangy Potato Salad    Veg   CD   ACC  40mins plus standing

Serves 4     Cold  Vegetarian  Vegetables  Herbs  Spices   Salads   Accompaniment    Gluten Wheat Free  Eggless



350g/12oz Potatoes

120ml/4fl.oz. Soured Cream

2 teasp Olive Oil

3 teasp Freshly Grated Horseradish

Salt and Black Pepper

teasp Sweet Paprika

1 teasp Freshly chopped Chives




1. Cut the potatoes into even sized cubes about 2.5cm/1 inch square. Place in a saucepan with enough cold salted water to cover, bring to the boil then simmer for about 20 minutes or until tender.


2. Meanwhile, in a large bowl, mix together the mayonnaise, olive oil, salt, pepper and horseradish.


3. When cooked, drain the potatoes then add to the mayonnaise mixture whilst still hot. Mix thoroughly making sure all the potato pieces are completed coated. Leave to stand for 1 hour.


4. To serve - mix again, turn into a serving bowl and sprinkle with paprika and chopped chives.


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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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