New-style creamy summer potato salad with baked serrano wafers and radish shavings

New-style creamy summer potato salad with baked serrano wafers and radish shavings

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  • 8
  • Easy
  • Carb Conscious
  • 20 minutes
  • 25 minutes
  • Constantia Uitsig Unwooded Chardonnay 2008
  • Buy Ingredients Here


  • 1 T olive oil
  • 2 x 100 g packs Serrano ham
  • 8 large potatoes, scrubbed and peeled
  • 1 x 125 ml jar horseradish sauce
  • 1 x 350 g French-style mayonnaise
  • 4 large celery sticks, sliced
  • 1 bunch celery leaves, roughly chopped
  • sea salt and freshly ground black pepper, to taste
  • 4 fresh radishes

Cooking Instructions

Preheat the oven to 180ºC.
Grease the grid of a cooling rack with the olive oil before draping with the slices of Serrano ham. Bake for 10 to 15 minutes, or until crisp. Allow to cool.
Place a large saucepan of salted water over a high heat and add the potatoes. Bring to a boil and cook until tender, but still firm. Drain and cut into large cubes.
In a bowl, mix together the horseradish sauce, mayonnaise, sliced celery and celery leaves. Season then add the potato cubes and mix until evenly coated.
Place a Serrano-ham wafer on each plate and top with the potato salad.
Using a fine grater, grate the radishes over the salad and finish with a good crack of black pepper. Crumble over the remaining Serrano ham.
Per serving: 2332.3 kJ, 10.5 g protein, 44.7 g fat, 27.4 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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