New-style Tangy Potato Salad

COOK TIME
Under 30 Min. Under 30 Min.
SERVES
6-8 6-8
New-style Tangy Potato Salad
This super-satisfying side dish is the perfect accompaniment to your next picnic or BBQ.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

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

  • 1
    Boil the potatoes until tender, drain, season well and leave aside to cool.
  • 2
    Boil the eggs until firm, about 10-12 minutes, drain, peal the shells off and leave to cool.
  • 3
    Combine the crème fraiche, mayonnaise, lime juice and zest, chopped herbs and half of the basil pesto and season to taste.
  • 4
    Toss the potatoes in the dressing and serve in Le Creuset bowls.
  • 5
    Sprinkle over the fresh crunchy peas, shredded purple cabbage, radishes, cucumber and halved or quartered boiled eggs.
  • 6
    Top with spring onions and drizzle over the remaining basil pesto.