Clodagh McKenna's potato salad
This is a really fresh take on the traditional potato salad with a minty twist and radishes to enhance the texture - a summertime side dish
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
25
MINUTES
Ingredients
900g Jersey royal potatoes
3 tbsp fresh mint, chopped
2 spring onions, finely sliced
10 radishes, finely sliced
200g crème fraîche
1 tbsp preserved lemons, chopped (or lemon zest)
1 lemon, juiced
sea salt
black pepper
Method
Place the potatoes in a saucepan half filled with water and add 1 tablespoon of torn fresh mint leaves and a sprinkle of sea salt. Place the saucepan, with lid, over a high heat and bring to the boil. Cook for 20-25 minutes or until the potatoes are completely cooked through.
Drain the potatoes, slice them in half and place them in a mixing bowl. Add the sliced spring onions, radishes, herbs, crème fraîche, lemon juice and preserved lemon.
Season with sea salt and freshly ground black pepper. Toss well, and serve.
