Red potato salad with crunchy radish, refreshing crème fraîche and lemon and mint dressing. A nice side, especially in summer. Serve with chicken, fish or during a barbecue.
- 200 grams red potatoes
- 35 grams Radish
- 50 grams Low fat fresh cream
- 2 teaspoons Olive oil
- 2 teaspoons Lemon juice
- 1 tbsp Chopped mint
- 1 tbsp Chopped chives, to garnish
Bring a medium pot of hot salted water to a boil. Wash the potatoes and cut them into bite-sized pieces. Add to the pan for 10 to 15 minutes, depending on the thickness of the potatoes.
Thinly slice the radishes. I used a mandolin on a 3mm setting to speed things up.
Mix the fresh cream, olive oil, lemon juice and mint. Once combined, stir in the radishes.
Once the potatoes are cooked, drain them and add them to the dressing mixed. If you plan to serve this mixture cold or put it in the fridge before serving, chill the mixture first.
For extra flair, serve with chopped chives sprinkled on top.