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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
Ingredients:
350g/12oz
Potatoes
120ml/4fl.oz.
Soured Cream
2 teasp Olive
Oil
3 teasp
Freshly Grated Horseradish
Salt and Black
Pepper
½ teasp
Sweet Paprika
1 teasp
Freshly chopped Chives
Instructions
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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