This is so simple, but so sensational; however it does need perfect potatoes.
700g (1½ lb) freshly-dug new-season potatoes or small gourmet potatoes ⅓ cup (6 Tbsp) horseradish cream or horseradish sauce ⅓ cup (6 Tbsp) sour cream 2 Tbsp chopped dill Salt and flaky sea salt Freshly ground white pepper Optional extras: 200-300g (7-10 oz) hot-smoked salmon 3-4 sliced gherkins
1 If the potatoes are freshly dug, scrape off the skin under running water. Otherwise peel potatoes before or after cooking (whichever you prefer).
Steam potatoes, sprinkling with salt, or cook in gently boiling lightly salted water, until tender. Drain potatoes and drape with paper towels.
2 Beat sour cream in a small bowl with a spoon until smooth. Beat in horseradish cream a few pinches of salt and about half the chopped dill. Spread the sauce on a platter and put warm potatoes on top. Scatter remaining dill over potatoes and sprinkle with a few flakes of sea salt. Serve immediately.
If serving with extras, pat salmon with paper towels and serve in flakes on top of the potatoes, garnished with sliced gherkins.
This dish shows off freshly dug potatoes (proper new potatoes), at their best. When freshly dug, the skin will scrape off the potatoes with a cloth. Lovely. If you have small gourmet potatoes you can peel them if you wish, either before cooking, or after cooking (easier I think).
The potato salad is a great plate-mate to roast beef, but it can be transformed into a starter or main course platter by topping with hot-smoked salmon.