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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
freshly ground black pepper
1 bunch radishes , finely sliced
1 handful fresh mint leaves , chopped
1 handful fresh chives , chopped
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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.