I love potato salad but often find it can be a little stodgy. I prefer it made with new potatoes (especially these Mediterranean new potatoes from Woolies) as they are lower in Gi and generally have a much nicer flavour. I often oven roast them first with a bit of olive oil and then toss them through a dressing.
I like new potato salad warm or cold, and I find creme fraiche lightens it up.
This is what I did to make this salad:
- Smoked red pepper, creme fraiche and spring onion dressing or dip:
First, make the dressing. Add 2 generous Tablespoons of ‘The Smoking Shed’, smoked dried red bell pepper sprinkle and stir it into a 250gm tub of creme fraiche. Put this back in the fridge for at least 10 minutes to an hour. This allows the dried red peppers to rehydrate in the creme fraiche and soften. When you stir it, it turns a lovely pink colour with all the delicious smokey flavours infused into the cream. I then emptied this into a bowl and stirred in 2 heaped tablespoons of a good quality mayonnaise, a sprinkle of sea salt (I used our smoked salt), and a small bunch of finely chopped spring onions. I added a very generous amount of freshly ground black pepper. A little bit of chilli would also be lovely in this dressing to add a bit of a kick.
I boiled a bag of Woolies Mediterranean new potatoes (700g) until just done. I then rinsed under cold water and allowed them to cool. if you wanted to serve this salad warm, allow the spuds to cool slightly before tossing through the dressing. Decorate with freshly chopped chives.
If you don’t have the smoked red pepper, you could use smoked paprika (much smaller quantities though), or you could leave it out. This dressing also makes a stunning dip for chips.
Other recipes that include smoked red bell pepper: