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Tangy Potato Salad Veg CD ACC 40mins plus standing Serves 4 Cold Vegetarian Vegetables Herbs Spices Salads Accompaniment Gluten Wheat Free Eggless
Ingredients: 350g/12oz Potatoes 120ml/4fl.oz. Soured Cream 2 teasp Olive Oil 3 teasp Freshly Grated Horseradish Salt and Black Pepper ½ teasp Sweet Paprika 1 teasp Freshly chopped Chives
Instructions
1. Cut the potatoes into even sized cubes about 2.5cm/1 inch square. Place in a saucepan with enough cold salted water to cover, bring to the boil then simmer for about 20 minutes or until tender.
2. Meanwhile, in a large bowl, mix together the mayonnaise, olive oil, salt, pepper and horseradish.
3. When cooked, drain the potatoes then add to the mayonnaise mixture whilst still hot. Mix thoroughly making sure all the potato pieces are completed coated. Leave to stand for 1 hour.
4. To serve - mix again, turn into a serving bowl and sprinkle with paprika and chopped chives.
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