Potato salad with dill and horseradish

Potato salad with dill and horseradish

By
From
The Green Kitchen
Serves
4
Photographer
Johanna Frenkel

Not only is this salad beautiful, with the multi-coloured heirloom tomatoes, sugarsnap peas, potatoes and dill scattered all over, it is also packed with flavour and acidity from freshly grated horseradish and apple cider vinegar. It’s one of our favourite summer salads. We often have this as a side dish at barbeque parties.

Ingredients

Quantity Ingredient
1kg small new potatoes
15-20 small heirloom tomatoes, halved
200g fresh sugarsnap peas, sliced lengthwise
1 large handful dill, coarsely chopped

Dressing

Quantity Ingredient
2.5cm fresh horseradish, grated
2-3 tablespoons apple cider vinegar
2-3 tablespoons extra virgin olive oil
sea salt
freshly ground pepper

Method

  1. Place the potatoes in a saucepan with just enough cold salted water to cover. Bring to a boil then reduce to simmer for 15 minutes. Test with a small sharp knife – when the potatoes fall off the knife they are done. Drain and set aside to cool.
  2. Meanwhile prepare the tomatoes, sugar peas and dill and place in a large serving bowl. Whisk together the dressing ingredients in a small bowl. When the potatoes are cold place them in the serving bowl, pour the dressing over and toss with your hands so everything is coated. Serve.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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