Baby Potato Salad with Herby Crème Fraîche.
Hello friends, happy Friday. So how are you today? Are you looking for a nice and tasty potato salad recipe?
If so, do you also fancy trying out this Baby Potato Salad with Herby Crème Fraîche recipe out? So tasty.
If you’re looking for a fresh, vibrant side dish that celebrates simple ingredients, my Baby Potato Salad with Herby Crème Fraîche is the perfect recipe to add to your summer table.
What makes this herby baby potato salad so special is its balance of textures and brightness.
Tender baby potatoes soak up the silky crème fraîche, while chopped herbs like chives, parsley, or dill add a burst of colour and freshness in every forkful.
Recipe and recipe photo by Waitrose Baby Potato Salad.
How To Make A Baby Potato Salad with Herby Crème Fraîche:
How To Make A Baby Potato Salad with Herby Crème Fraîche.
A great vegetarian potato salad scattered with Greek basil, which has a smaller leaf and stronger flavour than traditional basil.
This light and refreshing twist on classic potato salad swaps heavy mayonnaise for a creamy, tangy crème fraîche dressing packed with fresh herbs.
The result? A salad that feels elegant, uplifting, and full of flavour, ideal for picnics, BBQs, family lunches, or effortless weeknight dinners.
Table Of Contents:
- Firstly, Baby Potato Salad with Herby Crème Fraîche Ingredients.
- Secondly, Baby Potato Salad with Herby Crème Fraîche Method.
- Thirdly, Other Recipe Ideas.
How To Make A Baby Potato Salad with Herby Crème Fraîche:
Preparation time: 15 minutes | Cooking time: 10 minutes | Total time: 25 minutes
Serves: 4
Ingredients:
- 500g baby new potatoes, scrubbed
- 300g green beans, trimmed
- 6 salad onions, finely chopped
- ½ x 20g pack fresh flat leaf parsley, finely chopped
- ½ x 20g pack fresh mint, finely chopped
- 200ml tub Waitrose half fat crème fraîche
- 2 tbsp fresh Greek basil, leaves only
- 1 tbsp Virgin Lands Extra Virgin Avocado Oil
How To Make:
This recipe is wonderfully versatile too. Serve it alongside grilled fish or chicken, pair it with quiches and summery tarts, or let it shine as the star of a simple lunch.
- Place the potatoes in a large pan of cold water and bring to the boil. Cook for 10 minutes, adding the green beans for the last 5 minutes or until both are tender. Drain the vegetables and set aside to cool completely.
- In a large bowl, mix the salad onions and chopped parsley and mint with the crème fraîche. Add the potatoes and beans and toss gently to combine.
- Season to taste and serve, topped with the Greek basil and drizzled with the avocado oil.
A squeeze of lemon and a hint of seasoning bring the whole dish to life, creating a salad that tastes as good cold as it does slightly warm.
Cook’s Tips:
- This is best served at room temperature rather than straight from the fridge.
- If packing up for a picnic, add the avocado oil just before serving.
Baby Potato Salad with Herby Crème Fraîche. With minimal prep and maximum flavour, this Baby Potato Salad with Herby Crème Fraîche is about to become a go-to staple in your kitchen. Let’s dive into this creamy, herby goodness!
So what do you think of this recipe? Do you also fancy trying it?
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About this post: No compensation, commission, or sponsorship has been received from Waitrose for posting this recipe. I am simply sharing yummy recipes that I get sent from them.
Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.