I stumbled across these limited edition Pink Fir new potatoes in Woolies last week and was suddenly intrigued. As a person longing to live in a country with multiple potato cultivars, anything new tends to excite me. These are a little irregular in shape thus very appealing to me, and the descriptor on the pack said ‘a traditional potato variety with pink skin, creamy yellow and firm waxy flesh with a delicious nutty flavour’.
As I tend to develop recipes based on what ingredients I have on hand, I wanted to try a minty, lemony creme fraiche dressing because I had all of these things in my fridge. I ate this warm with a grilled piece of salmon flaked over the top and it was ridiculously delicious to me.
I love my potato salad with spring onions and creme fraiche, to which I sometimes add smoked red bell pepper, but this recipe with the freshness of the mint and the lemon is definitely going to become part of a regular repertoire.
It’s nice either warm or cold and its the perfect accompaniment for freshly grilled fish or slow-roasted lamb.
- 700gms new potatoes
- 250gm tub of creme fresh
- 1/4 cup or 4 Tbs of good quality mayonnaise (I love the taste of Miracle Whip Lite)
- zest from 1 lemon – about 1 Tbs
- juice from half a lemon
- 2 Tbs of finely chopped fresh mint
- salt and a generous grinding of black pepper
Boil the potatoes until just done and drain. Mix all the other ingredients together and toss through the potatoes. Serve this either warm (allow the potatoes to cool slightly after boiling) or cold.