Name: Russian salad
Yield: 4 - 6
Ingredients: 200 gm (about 3) waxy potatoes, such as Nicola, cut into 1.5cm dice; 150 gm celeriac, peeled and cut into 1.5cm dice; 2 carrots, cut into 1cm dice; 120 gm (¾ cup) frozen peas, defrosted; 2 tbsp mayonnaise; 2 tbsp crème fraîche; 2 tbsp jarred or freshly grated horseradish (see note); 2 tbsp finely chopped chives; Juice of ½ lemon; Cooked king prawns or lobster, to serve

This quick potato salad makes a meal of prawns or lobster, or leftover turkey or ham. Try sour cream in place of crème fraîche.

Ingredients

200 gm (about 3) waxy potatoes, such as Nicola, cut into 1.5cm dice

150 gm celeriac, peeled and cut into 1.5cm dice

2 carrots, cut into 1cm dice

120 gm (¾ cup) frozen peas, defrosted

2 tbsp mayonnaise

2 tbsp crème fraîche

2 tbsp jarred or freshly grated horseradish (see note)

2 tbsp finely chopped chives

Juice of ½ lemon

Cooked king prawns or lobster, to serve

Method

1.Add potato, celeriac and carrot to a large saucepan of boiling salted water and boil, adding peas for the last 30 seconds, until tender and easily pierced with a knife (5-7 minutes). Drain and spread out on a tray to cool (10 minutes).

2.Stir mayonnaise, crème fraîche, horseradish, chives and lemon juice in a large bowl to combine. Add cooled vegetables, season to taste with salt, toss to coat, and serve with prawns or lobster.

If you’re using fresh horseradish, finely grate 2 tbsp peeled horseradish root on a microplane, sprinkle with salt and a little white vinegar and stand until softened (5 minutes).
Notes

Brigitte Hafner

Styling by Geraldine Muñoz