Jamie's Kitchen
40 mins plus cooling time
Super easy
serves 6
About the recipe
It's worth hunting down the purple spuds for this simple potato salad – they look and taste great.
Recipe From
Ingredients
6 tablespoons extra virgin olive oil
juice of 1–2 lemons, to taste
250g half fat crème fraîche or fromage frais
500g baby new potatoes
500g purple potatoes
sea salt and freshly ground black pepper
a bunch of radishes, finely sliced
a handful of fresh mint leaves, chopped
a handful of fresh chives, chopped
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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