Purple Potato Salad

"Don't let the colour put you off (nor the spelling - I'm Aussie...that's 'color' for some of you!)! This salad looks and tastes beautiful, and comes from Jamie Oliver's vibrant and inspiring book "Jamie's Kitchen". (Prep. time includes cooling time for the potatoes.)"
 
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Ready In:
50mins
Ingredients:
10
Serves:
6
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ingredients

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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

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!
 
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