There’s a tangy dressing on this salad which marries well with the potatoes and kumara and is great served hot or cold.

Ingredients

• 750 grams waxy potatoes
• 500 grams kumara (orange)
• ½ cup creme fraiche
• 2 tblsp horseradish
• 1 lemon grated lemon rind
• 3 tblsp lemon juice
• 3-4 spring onions, trimmed and sliced
• 3-4 gherkins, chopped
• 1½ tblsp chopped parsley (Italian flat leaf is best)
• 150 grams shaved pastrami
• 1 packet (about 300 grams) rocket

Method

1. Peel the potatoes and kumara and cut into large chunks. Cook in boiling, salted water until tender. Drain well.
2. In a bowl mix together the creme fraiche, horseradish, lemon rind and juice until smooth.
3. Stir in the spring onions, gherkins and parsley, and season well with salt and pepper.
4. Carefully coat the warm potatoes and kumara with the dressing. Just before serving toss through the pastrami and rocket.