This recipe was created for Little Diggers potatoes – with wonderful flavour and a firm, waxy texture they are great for boiling, steaming and roasting all summer long.
Directions
- Make a dressing by whisking together 5 Tbsp sour cream, 3 Tbsp yoghurt, 1 Tbsp horseradish, 1 Tbsp dijon mustard, 1 tsp hot english mustard, 2 Tbsp pickle juice (or white wine vinegar), and the juice of ½ lemon until smooth. Season with salt and pepper and chill.
- Steam or boil 20-25 Little Diggers potatoes until just tender, then cool. Cut potatoes into bite-sized pieces, add to a large bowl and toss with a small pour of good olive oil. Add 1 celery stick, 1 spring onion, 3 baby cucumbers, and 20 cornichons, all cut thinly on the bias. Add the zest of 1 lemon, 1 Tbsp chopped capers, a handful of dill or tarragon leaves and toss together well.
- Add enough of the dressing to coat well, season and pile on to a serving dish. Garnish with slices of boiled egg, white anchovies and chopped chives.
