Purple Potato Salad with Crème Fraîche
Ingredients: Vitelotte Purple Potatoes, Watercress, Crème Fraîche · 30 min cook time · 280kcal · $16.00
Ingredients
2kg Vitelotte Purple Potatoes, 1bag Watercress, 100g Crème Fraîche
Instructions
1. Boil the Vitelotte purple potatoes until cooked through, then peel and mash slightly to combine fluffy and waxy textures.
2. Arrange a bed of fresh watercress on a plate and top with the prepared purple potatoes.
3. Garnish the potato stack with a dollop of crème fraîche and serve cold.
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