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Purple potato salad
With peppery radishes and crème fraîche
- Germany
- UK
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With peppery radishes and crème fraîche
Serves 6
Cooks In40 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
Calories 315 16%
Fat 20.6g 29%
Saturates 6.5g 33%
Sugars 4.0g 4%
Protein 4.4g 9%
Carbs 27.1g 10%
Of an adult's reference intake
Ingredients
- 6 tablespoons extra virgin olive oil
- 1-2 lemons , juice of, to taste
- 250 g half fat crème fraîche or fromage frais
- 500 g baby new potatoes
- 500 g purple potatoes
- sea salt
- freshly ground black pepper
- 1 bunch radishes , finely sliced
- 1 handful fresh mint leaves , chopped
- 1 handful fresh chives , chopped
recipe adapted from
Jamie's Kitchen
Method
- Make the dressing by mixing together the olive oil, lemon juice and crème fraîche or fromage frais. Cook the potatoes in plenty of boiling salted water for around 20 minutes until tender, and drain well. When the potatoes are cool enough to handle, rub off the skins with a knife and slice into bite-size pieces. Mix with the dressing, then add the radishes and herbs and season well to taste.
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