Jersey Royal salad with horseradish cream

Ingredients

• 600 g jersey royal potato halved
• 1 tbsp horseradish 
• 1 tbsp crème fraîche 
• 100 g radishes thinly sliced
• 3 tbsp spring onion snipped finely chopped

Equipment

• frying pan

Directions

1. Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender.
2. Drain and allow to cool slightly.
3. Mix the horseradish sauce with the crme frache, then add this to the warm potatoes along with the radishes and chives or spring onions. Season, then mix well to coat.