The Pioneer Woman Tasty Kitchen
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Red Potato Salad

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Level: Easy

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Description

Red potato salad with crisp radish, cooling crème fraîche and a lemon and mint dressing. A beautiful side, particular in summer. Serve with chicken, fish or at a BBQ.

Ingredients

  • 200 grams Red Potatoes
  • 35 grams Radish
  • 50 grams Low Fat Crème Fraîche
  • 2 teaspoons Olive Oil
  • 2 teaspoons Lemon Juice
  • 1 Tablespoon Chopped Mint
  • 1 Tablespoon Chopped Chives, For Garnish

Preparation

Bring a medium pan of hot, salted, water to the boil. Wash potatoes and slice into bite size chunks. Add to the pan for 10–15 minutes, depending on thickness of potatoes.

Finely slice radishes. I used a mandoline on 3mm setting to speed things up.

Mix crème fraîche, olive oil, lemon juice and mint. Once combined, stir in the radishes.

Once potatoes are done, drain and add to the dressing mixture. If you are planning to serve this cold or put in the fridge before serving, then cool the mixture first.

To be extra fancy, serve with some chopped chives scattered on top.

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