Name: Potato salad with horseradish-mustard dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 800 gm kipfler potatoes, thickly sliced; 1 Spanish onion, coarsely grated; 1 garlic clove, finely chopped; Juice and finely grated rind of 1 lemon; 60 ml extra virgin olive oil (¼ cup); 1½ tbsp pouring cream; 1 tbsp red wine vinegar; 2 tsp wholegrain mustard; 1 tsp horseradish cream

Potato salad with horseradish-mustard dressing

Australian Gourmet Traveller recipe for potato salad with horseradish-mustard dressing.

Roast chicken with thyme-lemon stuffing and pickled fennel — Potato salad with horseradish-mustard dressing

Serves 8

Prep

15M

Cook

15M

Total

30M

The potato salad can be made a day ahead.

Ingredients

800 gm kipfler potatoes, thickly sliced

1 Spanish onion, coarsely grated

1 garlic clove, finely chopped

Juice and finely grated rind of 1 lemon

60 ml extra virgin olive oil (¼ cup)

1½ tbsp pouring cream

1 tbsp red wine vinegar

2 tsp wholegrain mustard

1 tsp horseradish cream

Method

Main

1.Place potato in a large saucepan, cover generously with cold salted water, bring to the boil over high heat and cook until tender when pierced with a skewer (15-20 minutes), then drain and transfer to a container.

2.Meanwhile, combine onion, garlic, lemon juice and rind in a bowl and stand until onion changes colour (5 minutes). Add remaining ingredients, season to taste, stir to combine, and toss through warm potato. Set aside to cool, then refrigerate until required.