Roasted fingerling potato salad with watercress and horseradish dressing from Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann

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Notes about this recipe

  • Breadcrumbs on April 25, 2013

    p. 248 - This is why I love cookbooks. Try as I might, I wouldn’t have come up with this combination of ingredients yet they were so perfectly combined and the flavours were balanced and so complimentary. I didn’t have horseradish so I used wasabi in the dressing. This was ridiculously good. I’d make it again and again. The only change I’ll make next time is to dilute the dressing w some water as IMHO it was too thick and wouldn’t suffer from a little thinning. That said, I’d make less. Photos here: http://chowhound.chow.com/topics/899414#8038008

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