You are here

New Potato Salad With Olives And Crème Fraiche

admin's picture
Ingredients
  Baby new potatoes 1 1⁄2 Pound, scrubbed (750 Gram)
  Mayonnaise 2 Tablespoon (30 Milliliter)
  Creme fraiche 2 Tablespoon (30 Milliliter)
  Canned anchovies 2 Ounce, drained (50 Gram / 1 Small Can)
  Black olives 12 , stoned and halved
  Freshly ground black pepper To Taste
  Chopped parsley 1 Tablespoon, chopped (15 Milliliter)
  Caraway seeds 2 Teaspoon (10 Milliliter)
Directions

Boil the potatoes in lightly salted water until just tender.
Drain and place in a bowl.
Leave to cool for about 15 minutes.
Mix the mayonnaise and creme fraiche together.
Reserve two anchovy fillets.
Chop the remainder and add to the potatoes with the mayonnaise mixture.
Add the olives and toss together with a good grinding of pepper.
Sprinkle with the parsley and caraway seeds.
Cut the reserved anchovy fillets into thin strips and lay in a criss cross pattern over the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

Rate It

Your rating: None
4.228125
Average: 4.2 (16 votes)