Purple Potato Salad
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 tablespoons extra virgin olive oil
- 1 to 2 lemon, juice of
- 255 g creme fraiche
- 500 g baby new potatoes
- 500 g purple potatoes
- sea salt
- fresh ground black pepper
- 1 bunch radish, finely sliced
- 1⁄2 cup mint leaf, chopped
- 1⁄2 cup chives, chopped
directions
- For the dressing: mix together olive oil, lemon juice and creme fraiche.
- Cook the potatoes in plenty of boiling salted water until tender (about 20 mins).
- Drain well.
- When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces.
- Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!