New-style Tangy Potato Salad
This super-satisfying side dish is the perfect accompaniment to your next picnic or BBQ.
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INGREDIENTS
- 700g baby potatoes, halved
- 4 free range eggs
- Sea salt and freshly ground black pepper
- 3 Tbsp crème fraiche or sour cream
- 2 Tbsp good quality mayonnaise
- 2 limes zested and juiced
- 10g fresh mint, chopped
- 10g dill, chopped
- 10g flat leaf parsley, chopped
- 125g basil pesto
- 200g peas, blanched
- 125ml purple baby cabbage, shredded
- 3 radishes, sliced
- 120g baby cucumber, sliced
- 4 spring onions, julienned
METHOD
Boil the potatoes until tender, drain, season well and leave aside to cool.
Boil the eggs until firm, about 10-12 minutes, drain, peal the shells off and leave to cool. Combine the crème fraiche, mayonnaise, lime juice and zest, chopped herbs and half of the basil pesto and season to taste.
Toss the potatoes in the dressing and serve in Le Creuset bowls. Sprinkle over the fresh crunchy peas, shredded purple cabbage, radishes, cucumber and halved or quartered boiled eggs. Top with spring onions and drizzle over the remaining basil pesto.
