Potato salad and horseradish cream

"Restaurant Schønnemann is the go-to place in Copenhagen for old-school smørrebrød and fish (and schnapps, but that's another story)," says Beau Clugston. "We've had a few Noma Christmas parties there. You always get whipped cream and horseradish on top and this salad is an adaptation to suit our Australian lifestyle." Start this recipe a day ahead to infuse the horseradish cream.

You'll need

1kg small new potatoes 200 gm (about 20) mixed cherry tomatoes, halved 150 gm (1 small) telegraph cucumber, half-peeled, cut into 1cm-2cm pieces ½ cup (loosely packed) dill, coarsely chopped ½ cup (loosely packed) 2cm chive batons 2 tbsp olive oil 1 tbsp white wine vinegar   Horseradish cream 200ml pouring cream 20gm (¼ cup) finely grated horseradish


  • 01
  • For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. Before serving, whisk to soft peaks and season to taste. (If you don’t have time to let the cream infuse, use lots more horseradish.)
  • 02
  • Place potatoes in a large saucepan of cold salted water, bring to the boil, then simmer until just tender (15-18 minutes). Drain and set aside in the pan to steam dry and cool, then halve.
  • 03
  • Combine tomatoes, cucumber and herbs in a bowl, add potatoes and mix well. Season to taste. Whisk olive oil and vinegar together to combine and toss through salad. Serve with horseradish cream as a dipping sauce.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2017

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