Friday, 23 May 2014
Sunday, 18 May 2014
(serves 4 as a side)
600g new potatoes, with skin scrubbed clean
2 mint sprigs, leaves only
1 spring onion
zest of one lemon
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.