This is the perfect carb-y accompaniment to beef. Once it’s prepared, don’t chill it: this dish benefits from being served at room temperature.
Horseradish Potato Salad (serves 4)
4 large shallots, peeled and finely chopped
2tbsp freshly grated horseradish plus some more if required
100ml chicken or vegetable stock
60ml cider vinegar
500g large new potatoes, peeled, cooked and sliced
Salt and freshly ground black pepper
2tbsp chopped parsley
30-40 ml olive or rapeseed oil
1 | Cook the shallots, horseradish, two-thirds of the vegetable stock and the vinegar until almost completely reduced.
2 | Add the sliced potatoes and the rest of the stock, stir well, cover and cook gently over a low heat for another 4-5 minutes giving the occasional stir. The liquid should have almost disappeared and the potatoes should be falling apart a little.
3 | Stir in the olive oil and parsley, add more horseradish if it needs it and replace the lid to keep warm.
Photographs by Jason Lowe