Horseradish Jersey Royal Potato Salad with Roast Beef and Chive’s

I love jersey royal season, they are so creamy compared to the usual new potatoes, though I don’t mind them ever. I love a potato salad and it seems to be popular in the US I think we probably stole the idea from them. I bought some roast beef slices but I don’t think they are as good as leftovers from a roast dinner. Of course beef and horseradish are a tradition but after making this I think potato and horseradish are match made in heaven.

Ingredients (serves 2)

  • 6 jersey royal or new potatoes
  • 2 tbsp of horseradish sauce
  • Pinch of salt and pepper
  • 1 tbsp fresh chives, finely chopped
  • 2 slices of roast beef
  • Small bag of salad leaves

Directions

  1. Bring a saucepan of water to a boil. Add the potatoes and reduce to a simmer and cook for 20 minutes.
  2. Once cooked drain and rinse under cold water, cut the potatoes into quarters. Add the horseradish, seasoning and chives mix well so the potatoes are coated.
  3. To serve, share the salad between 2 serving dishes, spoon over the potatoes and tear the beef on top. Enjoy 😊

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