Sprout Potato Salad with Fresh Coriander

Ingredients

• 800 g small waxy potatoes
• 100 g mixed sprouts (e.g., alfalfa and radish sprouts)
• 1 lemon (juice and grated zest)
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 0.5 tsp mustard
• 2 tsp horseradish (fresh grated or bottled)
• 50 ml grape seed oil
• Salt
• pepper (ground)
• 1 bunch Coriander
• 3 spring onions
• Iceberg lettuce
• chicory leaf

Instructions

1. 1.

   Wash potatoes and cook in their skins in salted water for about 25 minutes, then drain, let cool slightly. Peel potatoes and slice into rounds.

2. 2.

   Rinse sprouts and drain.

3. 3.

   Whisk lemon juice and zest with vinegar, honey, mustard, horseradish, salt and pepper; beat in oil until emulsified.

4. 4.

   Wash coriander, shake dry and pluck leaves. Trim spring onions, cut white and light green parts into strips or rings. Combine salad ingredients in a bowl and toss with the dressing. Season the potato salad and let rest for about 20 minutes.

5. 5.

   For serving, place washed salad and chicory leaves in small bowls and arrange the potato salad on top.