Fraiche potato salad

A fresher and flavourful potato salad made with a beautiful creme fraiche dressing. Ideal to make using leftover cooked new potatoes.
Serves: 1 • Prep time: 10 minutes • Cook time: Uses pre-cooked potatoes • Easy
  • 4 cooked waxy new potatoes cut into quarters lengthways.
  • 2 spring onions chopped
  • 1 heaped tablespoon of full fat creme fraiche
  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoons of white balsamic or very good white wine vinegar
  • large pinch of sea salt
  • any fresh herbs to serve
Make the dressing by whisking together the creme fraiche, olive oil, white balsamic and salt. It should look creamy and beautiful - taste and adjust if necessary.

Put the sliced potatoes into a roomy bowl with the spring onions then pour the dressing over and gently combine so that each potato piece is coated in dressing.

Sprinkle with fresh chopped herbs to serve. Parsley, chives  or mint work well.
Nutrition info
Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!

Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that's a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn't only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.

Learn how to weave food like this into a joyful healthy diet with our eatnaturally meal plans.

The potato, like man, was not meant to dwell alone.
Sheila Hibben
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our Cookie Policy and agree to our Terms and Conditions.