Photography by David Loftus
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!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.
• from Jamie’s Kitchen
Comments
Lita [Visitor]
Tue 12 Jun 2007 @ 10:13
Dear Jamie,
Love your way of cooking.
Trying to find the recipe of the new potato salad with salmon and the crushed herbs.Saw it on dutch TV, but to late to write it down.
carol [Visitor]
Wed 27 Jun 2007 @ 01:25
Just to let you know that this works well with ordinary white potatoes. It's a great recipe because you don't have to keep to the recipe!! Use the basic idea and splash in what you want.
moo [Visitor]
Fri 29 Jun 2007 @ 12:58
very moo
4M [Visitor]
Sat 30 Jun 2007 @ 10:38
This has to be one of the best tasting potato salads I have eaten in over 30 years. It is also one of th easiest to make (except peeling the congo's) Phenomenal. Thank you Mr Oliver for making it, and also sharing it with us.
adam [Visitor]
Sat 11 Aug 2007 @ 09:28
with new spuds direct from the garden I never bother to peel - even for a potato salad. Lots of nutrients in most vegies are in the skin.
Ann [Visitor]
Sun 16 Dec 2007 @ 16:54
Wow this is a deeeeliciousssssssss salad thank you Jamie - love your website too thank you
rate
1293 votesserves 6
ingredients
• 6 tablespoons extra virgin olive oil
• juice of 1–2 lemons, to taste
• 250g crème fraîche or fromage frais
• 500g baby new potatoes
• 500g purple potatoes
• sea salt and freshly ground black pepper
• a bunch of radishes, finely sliced
• a handful of fresh mint leaves, chopped
• a handful of fresh chives, chopped
• juice of 1–2 lemons, to taste
• 250g crème fraîche or fromage frais
• 500g baby new potatoes
• 500g purple potatoes
• sea salt and freshly ground black pepper
• a bunch of radishes, finely sliced
• a handful of fresh mint leaves, chopped
• a handful of fresh chives, chopped
