Potato salad with preserved lemon crème fraîche
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- Abigail Donnelly
- 4
- Easy
- Health conscious Meat-free
- 30 minutes
- 10 minutes
- Woolworths Diemersdal Passion Fruit Sauvignon Blanc
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Green olives, fennel and preserved lemon crème fraîche give the the traditional potato salad a fresh twist.
Ingredients
- 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
Cooking Instructions
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
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