Potato Salad

Potato Salad

Another simple recipe using my Shillingford Organics Veg box. Perfect for this time of year and the barbecue season. You can’t get an easier recipe so give this a go. Perfect to serve with your barbecued fish, meat and vegetables but also great for a buffet or as a lighter accompaniment to a summery roast beef. The horseradish in the dressing compliments beef and salmon so well. Get your thinking caps on and whip up a storm in the kitchen!

Potato Salad
Serves 4
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 400g new potatoes
  2. 2 tbsp low fat natural yogurt
  3. 2 tbsp creamed horseradish
  4. Chives for decoration (optional)
Instructions
  1. Cook the potatoes in a large pan of boiling, salted water for 15 minutes or until tender. Drain and cool.
  2. Stir the natural yoghurt and horseradish together and toss it through the cooked potatoes.
  3. Top with finely chopped chives (optional)
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