New potato salad with crème fraîche and mint
My fresh, light take on a British summer classic
30 mins plus cooling time
Super easy
serves 8
About the recipe
A sprinkle of lemon zest and fresh red chilli really takes the humble potato salad up a notch.
Ingredients
1kg new potatoes, scrubbed
250ml reduced fat crème fraîche
zest and juice of 1 lemon
a handful of fresh mint, very finely chopped
optional: 1 fat red chilli, deseeded and finely sliced
Method
- Gently boil the potatoes in salted water until tender, then drain well. Leave them to cool slightly, then slice in half. Dress with the crème fraîche, lemon zest and juice, sea salt and freshly ground black pepper to taste. Stir some of the chopped mint and chilli, if using, into the potato salad and sprinkle the rest over the top.
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