Side Servings

Potato salad with preserved lemon crème fraîche

4
Easy
30 minutes
10 minutes

Green olives, fennel and preserved lemon crème fraîche give the the traditional potato salad a fresh twist.

Wine/Spirit Pairing
Woolworths Diemersdal Passion Fruit Sauvignon Blanc

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Ingredients

Method
    For the wholegrain mustard vinaigrette, whisk:

  • 2 T wholegrain mustard
  • 3 T olive oil
  • 1 T white wine vinegar
  • 1 t lemon juice
  • salt, to taste
  • For the salad:

  • 10 baby potatoes, boiled and halved
  • a handful green grapes, halved
  • 1 green apple, cut into matchsticks
  • 1⁄2 bulb fennel, roughly sliced
  • 1⁄2 celery bulb, roughly chopped
  • 10 green olives, halved
  • 10 g parsley, roughly chopped
  • 10 g dill, roughly chopped
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • To serve:

  • 250 g crème fraîche
  • 1 t Woolworths preserved lemon

1. Toss all the salad ingredients with the vinaigrette. Season with salt and pepper.

2. Combine the crème fraîche and the preserved lemon. Top the salad with a big dollop of crème fraîche and serve.

Find more potato salad recipes here.

 

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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