Horseradish and Potato Salad from Wild Food by Roger Phillips
Boil the potatoes until tender, leave to cool and then chop. Mix the horseradish, parsley and salt and stir into the yogurt. Add the potato.
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
Ingredients
- salt
- 2 tablespoons grated horseradish
- 450 g (1 lb) potatoes
- finely chopped, yogurt
- parsley
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