Name: Beau Clugston’s potato salad and horseradish cream
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 1 kg small new potatoes; 200 gm mixed cherry tomatoes, halved (about 20); 150 gm telegraph cucumber, half-peeled, cut into 1cm-2cm pieces (1 small); ½ cup dill, coarsely chopped (loosely packed); ½ cup 2cm chive batons (loosely packed); 2 tbsp olive oil; 1 tbsp white wine vinegar; Horseradish cream; 200 ml pouring cream; 20 gm finely grated horseradish (¼ cup)

Beau Clugston’s potato salad and horseradish cream

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

Potato salad and horseradish cream recipe

Serves 6 - 8

Prep

35M

Cook

20M

Total

55M

“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.

Ingredients

1 kg small new potatoes

200 gm mixed cherry tomatoes, halved (about 20)

150 gm telegraph cucumber, half-peeled, cut into 1cm-2cm pieces (1 small)

½ cup dill, coarsely chopped (loosely packed)

½ cup 2cm chive batons (loosely packed)

2 tbsp olive oil

1 tbsp white wine vinegar

Horseradish cream

200 ml pouring cream

20 gm finely grated horseradish (¼ cup)

Method

Main

1.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.)

2.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.

3.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.

Beau Clugston

Styling by Lisa Featherby