Kirsty Scobie, Fenella Renwick

Lemon, Dill and Crème Frâiche Baby Potatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This potato salad is at its best served straight away when it’s still a bit warm.

Ingredients

  • 500 g baby potatoes
  • 3 tbsp crème frâiche
  • juice and zest of

Method

Cook and steam dry your potatoes as above. Beat your crème frâiche, lemon juice and zest and dill together in a bowl. Toss with your still warm potatoes and eat immediately.