Recipe 20: Potato and Horseradish Salad

I got stuck into cleaning out the pantry today. Its been a mess for so long, full of bits and pieces that are in no particular order and so much so that we have doubled even tripled some ingredients like gravox (seriously, who needs 3 packets of the stuff? We make gravy only once every 3 months or so!). After doing that, I turned to our fridge and was not surprised to find so many bottles of pickled ingredients right at the back, but also resting amongst the piles of pickled onions, chargrilled capsicums was none other than 1/4 of a jar of horseradish cream- something that I had become somewhat addicted to during my pregnancy.
Being 30c, I realised that there was no way I could cook something hot.
With untold bags of new potatoes and Jamie Oliver behind me I set out to make a potato salad that would go with the beef roast strips that were resting in the fridge.

Potato and Horseradish Salad

680g new potatoes (I used 8 new potatoes)
salt and pepper
juice of 2 lemons
1/2 a celery heart, keep the small yellow leaves but with the stalks chopped finely
a bunch of flat leaved parsley, leaves picked and chopped
2-3 tsp grated horseradish (I used 1/4 jar of horse radish cream- which worked well instead)
3 heaped tblsp sourcream
a bunch of fresh tarragon leaves
extra virgin olive oil


METHOD

1. Chop the new potatoes into small pieces, boil the new potatoes in a pot of salted water until nicely cooked. Drain them and allow to cool for 5 minutes.
2. Pour most of the lemon juice into a large bowl and add a good pinch of salt and some freshly ground pepper, the chopped celery, parsley and horseradish.
3. Mix in the sour cream into the mixture, have a taste and if needed add more lemon juice.
4. Add the potatoes and mix well.

Serve with the roast beef, spoon on the potato salad and then for looks, garnish with the celery and tarragon leaves and drizzle with a little olive oil.

Nom, Nom, Nom, Best Potato salad I have ever made (but then again the first one I have made!)