WARM POTATO SALAD
Ingredients
500g firm waxy potato, washed
4 spring onions, sliced thinly
Handful baby spinach or some robust leaf
Radish if in season, sliced thinly
250g crème fraiche
2 tablespoons red wine vinegar
Pinch sugar
Grain mustard
Sea salt and freshly cracked pepper
4 spring onions, sliced thinly
Handful baby spinach or some robust leaf
Radish if in season, sliced thinly
250g crème fraiche
2 tablespoons red wine vinegar
Pinch sugar
Grain mustard
Sea salt and freshly cracked pepper
Method
Put a large pot of water on the heat with plenty of salt, add the potatoes and cook until they are tender - about 40 minutes.
Meanwhile mix the crème fraiche with mustard, vinegar and sugar.
When the potatoes are cooked, drain, and when able to handle, carefully peel off the skins and cut into bite size pieces, season. Add them whilst still warm to the dressing so the potatoes can soak up some of the flavours. Add the spinach, spring onions and radish if using and mix gently. Serve immediately, delicious with a grilled pork chop!
Hint: if boiling potatoes, add salt to the pot and bring to the boil then reduce the heat to a gently simmer and cook until tender. If you boil them too rapidly the starch comes to the surface and they become floury.
Meanwhile mix the crème fraiche with mustard, vinegar and sugar.
When the potatoes are cooked, drain, and when able to handle, carefully peel off the skins and cut into bite size pieces, season. Add them whilst still warm to the dressing so the potatoes can soak up some of the flavours. Add the spinach, spring onions and radish if using and mix gently. Serve immediately, delicious with a grilled pork chop!
Hint: if boiling potatoes, add salt to the pot and bring to the boil then reduce the heat to a gently simmer and cook until tender. If you boil them too rapidly the starch comes to the surface and they become floury.
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