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Purple Potato Salad

From Jamie Oliver, "The Naked Chef"
/ Source: TODAY


  • 6 tablespoons extra virgin olive oil
  • Juice of 1-2 lemons, to taste
  • 9 oz crème fraîche or fromage frais
  • 1 lb small baby new potatoes
  • 1 lb small purple potatoes
  • Sea salt and freshly ground black pepper
  • 1 bunch of radishes, finely sliced
  • 1 handful of fresh mint leaves, chopped
  • 1 handful of chives, chopped

DIRECTIONS Make the dressing by mixing together the olive oil, lemon juice and crème fraîche or fromage frais. Cook the potatoes in plenty of boiling salted water for around 20 minutes until tender, and drain well. When the potatoes are cool enough to handle, rub off the skins with a knife and slice into bite-size pieces. Mix with the dressing, then add the radishes and herbs and season well to taste.