Fraiche potato salad

A fresher and flavourful potato salad made with a beautiful creme fraiche dressing. Ideal to make using leftover cooked new potatoes.


  • 4 cooked waxy new potatoes cut into quarters lengthways
  • 2 spring onions chopped
  • 1 heaped tablespoon of full fat creme fraiche
  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoons of white balsamic or very good white wine vinegar
  • large pinch of sea salt
  • any fresh herbs to serve

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Make the dressing by whisking together the creme fraiche, olive oil, white balsamic and salt. It should look creamy and beautiful – taste and adjust if necessary.

Put the sliced potatoes into a roomy bowl with the spring onions then pour the dressing over and gently combine so that each potato piece is coated in dressing.

Sprinkle with fresh chopped herbs to serve. Parsley, chives  or mint work well.

Nutrition Info


Potatoes are wrongly slated by nutrition fashionistas. They have plenty going for them, as well as being incredibly delicious!

Their biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that’s a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn’t only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.

Good honest nutrition

The potato, like man, was not meant to dwell alone.

Sheila Hibben

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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