Creamy potato salad is the perfect side dish for the garden party, summer picnics and barbeque. A french and spring-like dish, perfect on its own or as an accompaniment to meats and fish dishes.
This cold salad is full of wonderful herbs and french flavours. A perfect complement to all summer days. This recipe is easy to make and will surely impress your guests.
You need:
1 kg baby potatoes
3 tablespoons of capers
2 ½ tablespoons of Dijon mustard
3 tablespoons of finely chopped parsley
3 tablespoons of finely chopped chives
2 tablespoons of salt
2 tablespoons of apple cider vinegar
3 tablespoons mayonnaise
2 tablespoons olive oil
300 ml creme fraiche
½ medium-size red onion diced
¾ tablespoon of freshly ground black pepper
4 whole spring onions chopped
How you make it:
Clean the potatoes but leave keep the skins on.
Boil the potatoes on medium heat until done but still slightly firm.
Set the potatoes aside and let them cool completely.
After the potatoes are cool, cut them into halves, quarters or bitesize pieces.
Add the herbs to a separate bowl, but save some of them for garnish.
Add the vinegar, mustard, caper, mayonnaise, creme fraiche, olive oil, the diced red onion, and the chopped spring onion.
Taste as you go and add salt and pepper after taste.
When well combined, stir in the potatoes and mix well and Top with the rest of the herbs.
Let the potato salad rest for at least 10 minutes before serving.
Serve on its own or as an accompaniment to meats and fish dishes.
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