Photo: Domino Postiglione
- 1kg kipfler potatoes
- 250ml creme fraiche
- 1 tbsp lime juice
- 2 tbsp grated horseradish
- 2 tbsp chopped flat-leaf parsley
- 1 small red onion, finely sliced
- 40g mizuna leaves
Scrub potatoes and cook in lightly salted boiling water until tender, then drain.
When cool enough to handle, cut in half lengthways. Combine creme fraiche, lime juice, horseradish and flat-leaf parsley in a large bowl.
Add onion and hot potato and toss gently to combine. Serve salad topped with mizuna leaves.