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Lighter potato salad with crème fraîche and dill
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4.20 from 15 votes

Lighter Potato Salad with crème fraîche and dill

Lighten up your potato salad with the addition of crème fraîche and dill this summer!
Prep Time10 minutes
Cook Time25 minutes
Cooling time45 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: British
Keyword: cress, dill, lemon, potato, salad, spring onion
Servings: 4 people
Calories: 177.73kcal
Author: Emma

Ingredients

  • 500 grams new potatoes
  • 150 millilitres reduced fat crème fraîche
  • ½ lemon juice only
  • 4 spring onions sliced
  • 3 tablespoon dill fresh, finely chopped
  • 3 tablespoon cress
  • salt to taste
  • pepper to taste
US Customary - Metric

Instructions

  • Gently boil the potatoes until tender (roughly 20-25 minutes).
  • Drain and run under cold water.
  • Leave to cool before cutting in half (or quarters if particularly large).
  • Stir the crème fraîche and lemon juice through the potatoes.
  • Add the spring onions, dill and cress.
  • Season with the salt and pepper to taste. 

Nutrition

Calories: 177.73kcal | Carbohydrates: 25.22g | Protein: 3.93g | Fat: 7.59g | Saturated Fat: 4.36g | Cholesterol: 19.5mg | Sodium: 44.42mg | Potassium: 669.69mg | Fiber: 3.5g | Sugar: 2.7g | Vitamin A: 735.77IU | Vitamin C: 39.4mg | Calcium: 82.33mg | Iron: 1.34mg