New Potatoes with Herb Mayonnaise
Photography Nick Tresidder.
Serves: 8
INGREDIENTS
1 kilogram small waxy potatoes, well scrubbed
Herb Mayonnaise
1 cup good quality mayonnaise 1⁄4 cup crème fraîche
2-3 tablespoons horseradish relish
2 cloves garlic, crushed
1⁄2 small red onion, very finely chopped
1⁄4 cup chopped dill and flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Cook the potatoes in a pot of well salted, boiling water until tender. Drain and set aside to cool. Cut the potatoes in half or into large bite sized pieces if large and place in a bowl.
Herb Mayonnaise: Whisk the mayonnaise, crème fraîche, horseradish and the garlic together. Season. Fold in the red onion and the herbs.
Gently toss the mayonnaise through the potatoes.
Cover and set aside for half an hour for the flavours to develop. Garnish with extra herbs before serving. Serves 8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.