Perunasalaatti uusista perunoista ja vihreistä pavuista
Just a quick post before Midsummer for a easy new potato salad. Living in a nation that seems to be obsessed with the humble potato, it is always nice to have another potato salad recipe that can be rustled up in a rush. I would really recommend keeping the potatoes room temperature and mixing in the creme fraiche dressing at the last minute. I found if you refrigerate it for too long, the creme fraiche can become to thick and sticky.
New potato and green bean salad – serves 4
500 g new potatoes, scrubbed
250 g green beans trimmed
3 spring onions, chopped
A couple of handfuls of your favourite herbs chopped (basil, tarragon, dill, mint, parsley all work well)
3 tbsp capers roughly chopped
200 ml Oatly creme fraiche
a squeeze of lemon
Boil the potatoes in salted water until tender. Drain and rinse in cold water, set aside to air dry.
Similarly cook the green beans in salted boiling water for a few minutes until al dente. Run under cold water and leave to air dry.
In a large bowl mix together the creme fraiche, all but a small amount of the chopped herbs, the capers, a good squeeze of lemon and a couple of good glugs of olive oil. Season well before folding in the potatoes and green beans.
Tip into your serving bowl and decorate with the reserved herbs.