Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 1/2 cup continental parsley, coarsely chopped
- 1 bunch radish, scrubbed, thinly sliced
- 1tablespoons baby capers, drained
- 200milliliter crème fraiche
- 2tablespoons extra virgin olive oil (to serve)
- 1 lemon, rind finely grated (juiced and 1 lemon to serve)
- 120grams rocket
- 500grams baby white potatoes
- 1kilograms baby red potatoes
Method
Step 1 of 3
Place all potatoes in a large saucepan and fill with enough cold water to cover. Bring to the boil. Reduce heat and simmer uncovered for 10-12 minutes or until just tender. Carefully pour into a colander to drain. Cool for 20 minutes. Put potatoes onto a board and crush lightly with the palm of your hand just to break the skin and expose some flesh.
Step 2 of 3
Combine crème fraiche, lemon rind, juice and capers in a large bowl. Season to taste.
Step 3 of 3
Add the potatoes, radish, parsley and rocket to the dressing. Toss gently to coat. Spoon onto a platter and season. Drizzle with a little extra virgin olive oil and squeeze over lemon. Serve. Tip1: You can replace rocket with baby kale. Tip 2: You can add flaked hot smoked salmon portions to this recipe for a main course salad. Tip 3: You can cook the potatoes the day before, store well drained and covered in the refrigerator.
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