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Purple potato salad
With peppery radishes and crème fraîche
“It's worth hunting down the purple spuds for this simple potato salad – they look and taste 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.