KEY POINTS:
A fantastic potato salad with crème fraiche and a hint of zesty crunch courtesy of red onion and gherkins
Serves 4
500g waxy potatoes, halved or quartered depending on size
2 Tbs crème fraiche
2 tsp wholegrain mustard
1 Tbs fresh lemon juice
1 tsp finely grated lemon zest
Salt and freshly ground black pepper
3 gherkins, finely diced
1 Tbs capers
1 small red onion, finely sliced
2 Tbs fresh herbs, finely chopped (I used a combination of dill, chervil and Italian parsley)
1. Boil the potatoes in lightly salted water until tender, drain.
2. Whisk together the crème fraiche, mustard, juice and zest. Season and pour over the potatoes.
3. Add the gherkins, capers and onion then fold through the herbs. Refrigerate before serving.
