Try it yourself - potato salad
Along with other tasty recipes, she will be cooking this minty fresh potato salad, perfect for a summer barbecue, made with local potatoes supplied by Glens of Antrim.
New potato salad with crème fraiche and mint
Serves 8
1 kg Glens of Antrim new potatoes, scrubbed
250 ml half fat crème fraîche, by Sainsbury’s
zest and juice of 1 lemon
sea salt and black pepper
1/2 pack fresh mint, leaves picked and very finely chopped
100g radishes washed and sliced
½ bunch spring onions, washed and sliced
1 red chilli, deseeded and finely chopped, (optional)
Gently boil the potatoes in salted water until tender, then drain well. Leave them to cool slightly, then slice in half.
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Hide AdIn a large bowl mix together the crème fraîche, most of the chopped mint, most of the lemon zest, lemon juice, sea salt and freshly ground black pepper to taste. Add the cooled potatoes and sliced radishes.
Sprinkle the remaining chopped mint, lemon zest and chilli, if using, over the potato salad and serve.
Cook’s Tips:
This recipe is also delicious if you add a handful of green beans, cooked for the last 5 minutes with the potatoes and then refreshed in cold water. Alternatively try using leftover cooked potatoes to make this recipe.