A fresher and flavourful potato salad made with a beautiful creme fraiche dressing. Ideal to make using leftover cooked new potatoes.
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.
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.
The potato, like man, was not meant to dwell alone.