Potato Salad with Ginger and Horseradish

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Growing horseradish is no trouble – rather, the difficulty comes in eradicating it from the garden. I dig it up in the late summer, don goggles and grate it into a glass jar. Cover it with good quality vinegar and keep all year until you need it, when you just have to add fresh cream to make horseradish sauce of very high quality. (The goggles are needed in the grating because the root can have a shocking effect on the eyes.)


  • 2 lb (900 g) new potatoes, cleaned
  • ½ pint (275 ml) soured cream
  • Grated horseradish
  • ¼ pint (150 ml) mayonnaise
  • Sea salt and freshly ground black pepper
  • 1-inch piece fresh ginger, peeled and sliced


    Steam the potatoes and while they are cooking mix together the soured cream and the horseradish. Add the mayonnaise and season to taste.

    Lastly, stir in the ginger. As soon as the potatoes are cooked, pour over the sauce and allow to cool before serving.