Purple potato salad

With peppery radishes and crème fraîche

Germany
UK

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Purple potato salad

Name: Purple potato salad
Total time: 40 min
Yield: 6
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

With peppery radishes and crème fraîche

“It's worth hunting down the purple spuds for this simple potato salad – they look and taste great ”

Serves 6

Cooks In40 minutes plus cooling time

DifficultySuper easy

Nutrition per serving

Calories 315 16%
Fat 20.6g 29%
Saturates 6.5g 33%
Sugars 4.0g 4%
Protein 4.4g 9%
Carbs 27.1g 10%

Of an adult's reference intake

Jamie's Kitchen

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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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Jamie's Kitchen

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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.