Ingredients

Method

For the wholegrain mustard vinaigrette, whisk:
• 2 T wholegrain mustard
• 3 T olive oil
• 1 T white wine vinegar
• 1 t lemon juice
• salt, to taste
For the salad:
• 10 baby potatoes, boiled and halved
• a handful green grapes, halved
• 1 green apple, cut into matchsticks
• 1⁄2 bulb fennel, roughly sliced
• 1⁄2 celery bulb, roughly chopped
• 10 green olives, halved
• 10 g parsley, roughly chopped
• 10 g dill, roughly chopped
• sea salt, to taste
• freshly ground black pepper, to taste
To serve:
• 250 g crème fraîche
• 1 t Woolworths preserved lemon

Method

Ingredients

1. Toss all the salad ingredients with the vinaigrette. Season with salt and pepper.

2. Combine the crème fraîche and the preserved lemon. Top the salad with a big dollop of crème fraîche and serve.

Find more potato salad recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet