Sunday 18 May 2014

Zesty Potato Salad with Crème Fraîche

Another barbecue season, another potato salad recipe. Looking back at this old blog post, and also this one, it seems like I am creating a tradition...

This time, the salad is the lucky result of a fridge raid and a quick online search around the things I found on my foray. It is based on this Jamie Oliver recipe. It can call itself zesty because of the fresh mint and lemon that cut through the rich creme fraîche and make your potatoes taste of summer.

(serves 4 as a side)


600g new potatoes, with skin scrubbed clean
2 mint sprigs, leaves only
1 spring onion
zest of one lemon
black pepper
2 generous tablespoons of crème fraîche


In a medium saucepan, cover the potatoes with water, bring to the boil and cook for about 15 minutes, until tender. Drain and set aside to cool. Chop the mint leaves and spring onion finely. 

When the potatoes have cooled down, cut them into bite-sized pieces and put them in a bowl. Throw in the mint and onion, the lemon zest, and a few good pinches of salt and pepper to taste. Finally, add the crème fraîche and gently stir everything together to cover the potatoes.

This salad can be eaten at room temperature or kept in the fridge until you're ready for it.

© Text & Photos - Annika - All The Live Long Day (unless otherwise stated).


  1. mmm, that sounds very nice indeed. I've never tried mint in potato salad but I will now!

  2. Yummy! Sounds and looks great! And simple! I will have to give this one a whirl. :)

    1. Let me know how it turns out if you do! And thanks for stopping by.


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