1 kilogram small waxy potatoes, scrubbed
12 shallots, peeled with root end left on
sea salt and freshly ground pepper
2 spring onions, sliced thinly
small handful flat-leaf parsley, chopped
small handful microgreens, optional
3 tablespoons olive oil
1 tablespoon sherry vinegar
2 cloves garlic, crushed
1 tablespoon horseradish sauce
1 tablespoon grain mustard
Preheat the oven to 200°C.
Cut any larger potatoes in half and place on a large baking tray with the shallots. Toss with olive oil, salt and pepper.
Roast for about 30 minutes or until tender when pierced with a skewer. Set aside until just warm.
Dressing: Whisk all the ingredients together and season.
To assemble: Place the potatoes and shallots in a large bowl.
Add the dressing along with half the spring onions and parsley and gently turn to coat.
Transfer to a serving bowl and scatter with the remaining spring onions, parsley and microgreens if using.