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Potato Salad with tarragon, horseradish and capers

Recipe by Tobie Puttock

This deliciously fresh potato salad serves 8.

  • 24 small chat potatoes, scrubbed
  • 200g creme fraiche
  • Freshly grated horseradish to taste
  • 2 tbsp freshly squeezed lemon juice
  • Zest of half a lemon
  • 1 tbsp extra virgin olive oil
  • 1 small red onion, peeled and finely sliced
  • 1 tbsp salted capers, rinsed in cold water
  • 1 cup of freshly picked tarragon, or dill, roughly chopped
  • 2 cups of pea cress or watercress
  • Freshly cracked pepper
  1. Pop the potatoes in a pot; cover with cold water and add a good pinch of salt.
  2. Bring to a boil and reduce to a gentle simmer for 15 minutes or until the potatoes can be pierced with a knife. Once cooked drain and set aside to cool a little.
  3. In a large mixing bowl, bring together the creme fraiche, lemon juice, zest and extra virgin olive oil and stir to combine. Grate in some horseradish and stir. Have a taste, and add more horseradish as needed.
  4. Add the potatoes to the bowl along with the onion, capers, tarragon or dill, and season with a pinch of salt and a generous pinch of cracked pepper.
  5. Carefully fold through the pea cress and serve your potato salad alongside your favourite protein.

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