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!
Copyright © David Loftus
Purple potato salad
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Nutritional Information - Amount per serving:
- Calories 315kcal
- Carbs 27.1g
- Sugar 4.0g
- Fat 20.6g
- Saturates 6.5g
- Protein 4.4g
This recipe is 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.
BUYING SUSTAINABLY SOURCED FISH
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
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