Red potatoes with horseradish & crème fraîche

• baby red or new potato1.8kg kg
• white wine vinegar↗4 tbsp tbsp
• spring onions↗bunch bunch

  thinly sliced

• creamed horseradish↗5 tbsp tbsp
• crème fraîche↗500g g
• zest 1 lemon
• chivesbunch bunch

  chopped

Step-by-step instructions

1. 1

   Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, then place back in the warm pan to dry out a little.

2. 2

   Pour the vinegar over the potatoes and add a few pinches of salt. Let sit for 10 mins to cool, then add the remaining ingredients and toss gently. Taste and add a little more salt if necessary, then pour into a serving dish.