Source The English Kitchen
Serves4 to 5
|2 tbsp||creamed horseradish|
|a handful||french haricot green beans||trimmed and cut into 2 inch lengths|
|1/2 a punnet||mustard cress||trimmed|
|3||scallions||trimmed and finely sliced|
|5 or 6||radish||trimmed and finely sliced|
|2 1/2 lbs||waxy new potatoes||half if large|
|1/2 a lemon's worth||lemon juice|
|4 tbsp||olive oil|
|2 tbsp||french mayonaise|
1. Bring a large pan of salted water to the boil. Add the potatoes and simmer for 15 to 20 minutes, adding the green beans during the last five minutes of cooking. Drain well and then tip into a large salad bowl.
2. Whisk together the dressing ingredients (horseradish, lemon juice, olive oil and mayonnaise) and pour them over the potatoes and beans. Season with some sea salt and cracked black pepper and toss together. Leave to cool.
3. Add the radishes, spring onions and cress, gently tossing all together. Serve at room temperature.