Warm Potato Salad
Ingredients
1kg baby potatoes, skin on
1 Tbsp salt
250g (1 cup) Tatua Crème Fraîche
1/4 cup mint, finely chopped, plus extra for sprinkling
1 Tbsp lemon zest
2 Tbsp lemon juice
1 Tbsp wholegrain mustard
Salt and pepper to season
Method
- Cut potatoes into evenly sized chunks, 1-2cm wide. Boil in water with a tablespoon of salt, until tender but not mushy, about 15 minutes.
- Drain off water, and transfer to a serving bowl.
- In a medium bowl combine Tatua Crème Fraîche, mint, lemon zest and juice, wholegrain mustard, and a small sprinkle of salt and pepper. Mix until smooth.
- Dollop the Crème Fraîche dressing over the warm potatoes and mix in gently to ensure all of the potatoes are coated.
- Sprinkle over extra chopped mint and serve as a side to a barbeque with salads. Delicious!
Serves 4 as a side.
