New Potato Salad With Olives And CrÃ¨me Fraiche
|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)|
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.