Potato Salad
Ingredients
- 1kg Baby Potatoes
- 200g Irish Yogurts Clonakilty Half Fat Crème Fraîche
- Juice and Zest of ½ a lemon
- 3 Fresh Chives, chopped finely
- ½ tsp garlic powder
- Pinch salt
Method
- Wash your baby potatoes and boil for 20-25 minutes, until a knife can be inserted and removed easily.
- Strain the potatoes and cover with cold water. Allow to cool fully before cutting into cubes of around 1-2cm.
- In a large bowl add your crème fraiche, lemon, chives, garlic and salt. Mix thoroughly.
- Add in your potatoes and coat well in the crème fraiche mixture.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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