Ingredients

Method

• 2 x 700 g bags baby potatoes
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• parsley, chopped, for serving
For the quick pickled onions:
• 2 red onions, thinly sliced
• 1 lemon, juiced
• a generous pinch sea salt
For the horseradish crème fraîche:
• 10 g chives, snipped
• 1 T wholegrain mustard
• 1 lemon, zested
• 4 t Woolworths horseradish sauce
• sea salt, to taste
• 1 x 250 g tub crème fraîche

Method

Ingredients

1. Preheat the oven to 200°C. Boil the potatoes until cooked through. Drain, then, once cooled, place on a baking tray and crush slightly using the back of a spoon.

2. Place on a baking tray, drizzle with olive oil and season. Roast for 30–40 minutes, turning occasionally until crispy and golden.

3. To make quick pickled onions, place the onion in a bowl with the lemon juice and salt and massage for 30 seconds.

4. To make the horseradish crème fraîche, fold the chives, mustard, lemon zest, horseradish and seasoning into the crème fraîche.

5. Once the potatoes are golden, spread half the crème fraîche on the base of a serving dish and top with the potatoes. Spoon over the remaining dressing and sprinkle over the pickled onion and parsley. Serve hot or at room temperature.

Find more potato salad recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistants: Claire-Ellen Van Rooyen and Ellen Schwerdtfege