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Purple potato salad

I like to use a mixture of new potatoes and purple potatoes in this salad, but if you can't find any purple ones then just use all new potatoes instead. But try to hunt them down — they're great!

Nutritional Information (amount per serving)

Calories
315kcal
Carbs
27.1g
Sugar
4.0g
Fat
20.6g
Saturates
6.5g
Protein
4.4g

Serves 6   Approx time: 40   Difficulty: super easy

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
 

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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