Jamie Oliver

Purple potato salad

With peppery radishes and crème fraîche

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Purple potato salad

Serves 6
Cooks In40 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
  • Calories
    315
    16%
  • Fat
    20.6g
    29%
  • Saturates
    6.5g
    33%
  • Protein
    4.4g
    10%
  • Carbs
    27.1g
    10%
  • Sugar
    4.0g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
recipe adapted from

Jamie's Kitchen

Nutrition per serving
  • Calories
    315
    16%
  • Fat
    20.6g
    29%
  • Saturates
    6.5g
    33%
  • Protein
    4.4g
    10%
  • Carbs
    27.1g
    10%
  • Sugar
    4.0g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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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