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  • 3 tbsp soured cream
    or Greek yogurt
  • 2 tsp creamed horseradish
  • 500g left-over boiled potatoes
    - new or regular is fine
  • small bunch of chives
    snipped
  • 6 slices of ham
    (use your favourite), torn
  • 130g bag of herb salad
  • 250g pack of cooked beetroot
    quartered if large

Nutrition: per serving

  • kcal201
  • fat5g
  • saturates2g
  • carbs30g
  • sugars0.2g
  • fibre3g
  • protein12g
  • salt1.3g
    low
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Method

  • step 1

    Mix the soured cream or yogurt and creamed horseradish with 2 tbsp water to make a dressing the thickness of single cream. Mix the rest of the ingredients together on a platter or in a bowl, then drizzle with the dressing before you serve.

RECIPE TIPS
MAKE IT BEEFY

This salad works brilliantly with beef, too – use sliced roast beef from the deli counter or seared steaks, if you’ve got the barbecue out.

MAKE IT LOWER FAT

Mix the creamed horseradish with low-fat natural yogurt and add a pinch of sugar or a drizzle of honey to balance the flavours.

Recipe from Good Food magazine, August 2005

Authors

Good Food team
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A star rating of 4.6 out of 5.5 ratings
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