1 ½ lb new potatoes, scrubbed
Sea salt and freshly ground black pepper
Juice of 2 lemons
½ a celery heart, yellow leaves only reserved and the rest finely sliced
A bunch of fresh flat–leaf parsley, leaves picked and chopped
2-3 heaped teaspoons of grated horseradish
3 heaped tablespoons crème fraîche or sour cream
24 slices of bresaola or cold roast beef
A bunch of fresh tarragon, leaves picked
Extra virgin olive oil
Boil the new potatoes in a pot of salted water until nicely cooked. Drain them and allow to cool for 5 minutes while you get the rest of the plate together.
Pour most of the lemon juice into a large bowl and add a good pinch of salt, some pepper, the celery, parsley and horseradish. Mix in the crème fraîche or sour cream. While they’re still hot, but the potatoes in half or into quarters and add to the bowl. Season carefully with more salt and pepper and toss everything together. Have a taste and add some more lemon juice if needed – you’re after a good balance of lemon and horseradish. The flavors will improve as the salad sits in the dressing.
In the meantime, overlap 6 slices of bresaola or cold roast beef in a circle on each plate, pile the salad in the middle and then draw up the edges of the meat as I did in the picture. Sprinkle over the tarragon and celery leaves, drizzle with a little olive oil and eat up.