Description
A delightful and hearty salad of boiled baby potatoes tossed with mint, garlic, fresh peppers, and sprouts, finished with a creamy creme fraiche.
Ingredients
Units
Scale
- 700 grams washed baby potatoes (skin on)
- Salt, to taste
- Water, for boiling
- 4 tablespoons butter
- 2 teaspoons crushed garlic
- A handful of fresh mint, chopped
- A small red pepper, finely chopped
- A small yellow pepper, finely chopped
- A handful of fresh sprouts
- 2 tablespoons creme fraiche
Instructions
- Place the baby potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are soft, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter and crushed garlic, and sauté over low heat for 1-2 minutes, stirring gently to coat the potatoes.
- Remove the pot from the heat and allow the potatoes to cool slightly.
- In a large bowl, combine the cooled potatoes with the chopped red and yellow peppers, fresh sprouts, and chopped mint.
- Gently fold in the creme fraiche until all ingredients are well combined.
- Serve immediately as a side dish, garnished with additional mint if desired.
Notes
This salad is best served immediately after preparation for optimal flavor and texture. Ensure all ingredients are prepped before starting to cook. It pairs wonderfully with roasted meats, especially a Lemon, Cinnamon, and Rosemary Roast Chicken. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 35