Creamy summer potato salad
| Recipe By: | Abigail Donnelly |
| Serves: | 8 |
| Cooking Time: | 25 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 4 Tbsp olive oil, to drizzle
- For serving Serrano ham
- 8 large potatoes, cooked, peeled and chopped into chunks
- 125 ml horseradish sauce
- 3 Tbsp French style mayonnaise
- 4 stalks celery, chopped
- 1 bunch celery leaves
- sea salt and freshly ground black pepper, to taste
- 8 radishes, thinly sliced
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Cooking Instructions
- Preheat the oven to 180ºC.
- Grease the grid of a cooling rack with the olive oil before draping with the slices of Serrano ham. Bake for 10 to 15 minutes, or until crisp. Allow to cool.
- Place a large saucepan of salted water over a high heat and add the potatoes. Bring to a boil and cook until tender, but still firm. Drain and cut into large cubes.
- In a bowl, mix together the horseradish sauce, mayonnaise, sliced celery and celery leaves. Season then add the potato cubes and mix until evenly coated.
- Place a Serrano-ham wafer on each plate and top with the potato salad.
- Using a fine grater, grate the radishes over the salad and finish with a good crack of black pepper.
- Crumble over the remaining Serrano ham.
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