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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.