*Better Than Grandma's Potato Salad*
Serves 4 to 5
Much better for you than the mayonnaise laden potato salad of yore, yet still every bit as tasty and healthier with the addition of lots of green vegetable crunch and snap! 2 1/2 pounds of waxy new potatoes, halved or quartered if large 6 large radishes, trimmed and finely sliced a large handful of fresh chives, finely snipped 1/2 of a punnet of mustard cress, snipped a large handful of fresh haricot beans, trimmed and cut into two inch lengths a handful of frozen petit pois, thawed and drained 1 TBS minced fresh dill weed For the dressing: 2 TBS creamed horseradish 2 TBS good quality mayonnaise the juice of half a lemon 4 TBS good quality olive oil fine sea salt and freshly ground black pepper to taste Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer for 15 to 20 minutes, until tender, adding the green beans during the last five minutes. Drain well and then tip in to a large salad bowl. Toss in the peas. Whisk together the dressing ingredients and pour them over the vegetables. Season with some sea salt and black pepper to taste. Allow to cool. Add the radishes, chives and cress, folding together gently. Serve at room temperature. |
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