When cooking a roast chicken one night, I wanted a nice summery side dish that wasn’t too heavy and wasn’t too unhealthy. Like oil or fat laden roast tatties. Also, it seemed a good opportunity to sneak in another of my 5-a-day.
This Red Potato Salad was an amazing accompaniment to the chicken – the slight tang from the crème fraîche and lemon mixes beautifully with the soft potatoes and creamy texture. A few thinly sliced radishes add an extra crunch – and an added glimpse of red.
I’d suggest the ideal partnering for this side would be chicken or fish. It would also be a great side at a BBQ – this with some nice sausages or a burger – yum!
Did you see my radish roses next to the dish? I was feeling a little fancy and had a couple of radishes left over, so thought I’d get creative (clearly I have too much time on my hands). If you want to try one yourself you can check out the youtube video I followed.
The recipe outlines the ingredients for 1 person, but you can easily whip up 2 or 3 portions and refrigerate – it tastes amazing cold too!
Red Potato SaladCourse: SidesCuisine: SaladDifficulty: Easy
Red potato salad – with crisp radish, cooling crème fraîche and a lemon and mint dressing. A beautiful side, particular in summer. Serve with chicken, fish or at a BBQ.
200g red potatoes
35g radish, sliced (around 2-3 radishes)
50g low fat crème fraîche
2 tsp olive oil
2 tsp lemon juice
small handful of mint
small handful of chives
- Bring a medium pan of hot, salted, water to the boil. Wash the potatoes and slice into bite size chunks. Add to the pan for 10-15 minutes depending on thickness.
- Finely slice the radishes – I used a mandolin on 3mm setting to speed things up.
- Mix together the Crème fraîche, olive oil, lemon juice and mint. Once combined stir in the radishes.
- Once the potatoes are done, drain and add to the dressing mixture. If you are planning to serve this cold or put in the fridge before serving, then cool them first.
- To be extra fancy, serve with some chopped chives scattered on top.