Creme Fraiche Potato Salad






Simply delicious

Prep Time:  15 min
Cooking Time:  12 min
Serves:  6

Potato Base:

  • 500 g red baby potatoes
  • pinch of salt
  • enough water to cover
Dressing:
  • 150 g creme fraiche
  • 30 ml fresh parsley, chopped
  • 30 ml fresh dill, chopped; plus extra to garnish
  • 2 spring onions, chopped
  • 30 ml fresh lemon juice
  • Flaked sea salt & freshly ground black pepper
  • 30 ml olive oil
  • Pink Peppercorns
Method:
  1. Place the potatoes in a saucepan & cover with cold, salted water.  Bring to the boil & cook for about 12 minutes until the potatoes are tender.
  2. Drain, place on a low heat to remove the excess water, then cool the potatoes very slightly.  Now half or lightly crush the potatoes.
  3. Add the creme fraiche, herbs, spring onions & lemon juice.  Stir until well mixed.  Season well with salt & pepper.
  4. Arrange on a serving plate as a side dish.  Drizzle with olive oil & give it a finessed finish with a sprinkle of pink peppercorns. 




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