Classic Potato Salad

Side · world favourite.

Ingredients

• 600g New Potatoes
• 150g Asparagus
• Bunch Chives
• 1 Red Onions
• 8 Radish
• 1/2 cup Creme Fraiche
• 1/2 cup Mayonnaise
• 2 tsp Dijon Mustard
• 1 tsp Sugar
• 1 tablespoon Apple Cider Vinegar
• Pinch Salt
• Pinch Pepper

Method

1. Bring to a boil — Boil potatoes in lightly salted water for 10 to 12 minutes.
2. Drain — Drain water when a potato speared with a fork and lifted out of the water easily glides off the fork and falls back into the pot.
3. Prep and chop — Let potatoes stand and cool. Break off and discard the stringy ends of the asparagus spears, then chop into small pieces.
4. Bring to a boil — You can pour boiling water over the chopped asparagus and let it soak for 2 minutes if you prefer a less raw taste.
5. Prep and chop — Finely chop chives, red onion and radish. Stir the dressing ingredients together and season with salt and pepper.
6. Serve — Reserve some of the chives for garnish and combine the rest of the vegetables with the dressing.
7. Serve — Season with salt and pepper, garnish with chives and serve as a side dish. Tip
8. Season — When in season, you can add fresh peas to this potato salad

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