Description
A cool and spicy potato salad perfect for a hot summer day. Creamy crème fraîche and fresh herbs make this side dish a winner.
Ingredients
Units
Scale
- 1 cups (237 ml) creme fraiche
- 1 lbs (454 g) new potatoes
- 8 leaves mint leaves
- 2 each spring onions
- 1 each garlic clove
- Pinch of chilli flakes
- Salt
- Freshly ground black pepper
Instructions
- Boil the potatoes until cooked.
- Drain the potatoes and let them cool for approximately one hour.
- Once cool, dice the potatoes into 1-centimeter cubes.
- Place the mint leaves, spring onions, garlic, chili flakes, and crème fraîche in a small mixing bowl.
- Mix well and season to taste with salt and black pepper.
- Add the diced potatoes and mix again.
- Serve.
Notes
- For a smoother texture, use a potato ricer to mash the potatoes slightly before mixing with the dressing.
- If you don’t have crème fraîche, substitute sour cream or Greek yogurt for a similar tangy flavor.
- Store leftover potato salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 10