Side Servings
Potato salad with preserved lemon crème fraîche
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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
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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