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Potato and radish crunch

Choose a waxy type of potato such as Pentland Javelin or Ulster Sceptre which will not break up during cooking.
Watch the potatoes carefully: they should be cooked through but still firm. If overcooked, they will break up instead of cutting into neat dice.
Mix gently so that the ingredients are thoroughly coated in the soured cream but remain separate.

ingredients

serves 4
500 g (1 lb) new potatoes
salt
50 g (2 oz) butter
3 thick slices white bread, crusts removed and cut into 1 cm (1/2 inch) dice
5 cm (2 inch) piece of cucumber, diced
6 radishes, thinly sliced
25 g (1 oz) dry roasted peanuts
1 teaspoon snipped chives
freshly ground black pepper
4 tablespoons soured cream

method

1. Boil a saucepan of salted water and cook the potatoes for 15 - 20 minutes until just tender. Drain well and, when cool enough to handle, cut into 1 cm (1/2 inch) dice. Leave to cool completely.

2. To make the croutons: melt the butter in a frying-pan. When it is sizzling, add the diced bread and fry gently, turning as necessary, until golden. Drain well on absorbent paper. Leave to cool completely.

3. Place the diced potato, fried croutons, cucumber, radishes, peanuts and chives into a bowl. Season to taste with salt and pepper. Add the soured cream and mix gently, Serve at once.

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