New Potatoes with Herb Mayonnaise
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!