Purple Potato Salad

• 6 tablespoons extra virgin olive oil
• 1 to 2 lemon, juice of
• 255 g creme fraiche
• 500 g baby new potatoes
• 500 g purple potatoes
• sea salt
• fresh ground black pepper
• 1 bunch radish, finely sliced
• 12 cup mint leaf, chopped
• 12 cup chives, chopped

1. For the dressing: mix together olive oil, lemon juice and creme fraiche.
2. Cook the potatoes in plenty of boiling salted water until tender (about 20 mins).
3. Drain well.
4. When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces.
5. Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.

extra virgin olive oil, lemon, creme fraiche, salt, fresh ground black pepper, radish, mint leaf, chives

Taken from www.food.com/recipe/purple-potato-salad-57202 (may not work)