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Potato salad with preserved lemon crème fraîche

10 minutes

Potato salad with preserved lemon crème fraîche

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

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

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

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Vegan braaibroodjies

Teriyaki sweet potatoes

Chickpea chakalaka

Avo coleslaw

Home-made chilli oil

Boerewors-stuffed flatbreads

Cabbage-and-potato fritters

Pork sausage kebabs

Rice salad

Thai chicken salad

Drunken gravy

Potato salad with preserved lemon crème fraîche

Potato salad with preserved lemon crème fraîche

Ingredients

Method