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New potato salad with crème fraîche and mint
My fresh, light take on a British summer classic
My fresh, light take on a British summer classic
Serves 8
Cooks In30 minutes plus cooling time
DifficultySuper easy
Nutrition per serving
Calories 139 7%
Fat 5.1g 7%
Saturates 3.3g 17%
Sugars 2.7g 3%
Salt 0.35g 6%
Protein 3.1g 6%
Carbs 21.7g 8%
Fibre 1.3g -
Of an adult's reference intake
Ingredients
- 1 kg new potatoes , scrubbed
- 250 ml reduced fat crème fraîche
- 1 lemon , zest and juice of
- 1 handful fresh mint , very finely chopped
- 1 fat red chilli , deseeded and finely sliced, optional
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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