Potato, tuna and horseradish salad
750g Baby new potatoes, halved
2 x 200g tins Tuna in olive oil
410g tin Haricot or butter beans, drained and rinsed
2 Celery sticks, thinly sliced
1 small Onion, finely sliced
Handful of fresh parsley, roughly chopped
2-3 tbsp Creamed horseradish
4 tbsp Mayonnaise
Juice of 1 lemon
Salad leaves to serve
Cook the potatoes in boiling salted water until tender. Drain.
Tip the warm potatoes into a large serving bowl. Add the tuna, beans, celery, onion and parsley. Mix well.
Make the dressing - mix horseradish, mayonnaise, lemon juice and 2-3 tbsp warm water into a small bowl and whisk well. Season to taste.
Drizzle the dressing over the potato and tuna mixture and mix through. Serve on a bed of salad leaves.
Best served at room temperature.
You could leftover chicken or ham instead of tuna. Make more than you need and have the rest for lunch the next day.
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