Warm Potato Salad

Ingredients

1kg baby potatoes, skin on

1 Tbsp salt

250g (1 cup) Tatua Crème Fraîche

1/4 cup mint, finely chopped, plus extra for sprinkling

1 Tbsp lemon zest

2 Tbsp lemon juice

1 Tbsp wholegrain mustard

Salt and pepper to season

Method

1. Cut potatoes into evenly sized chunks, 1-2cm wide. Boil in water with a tablespoon of salt, until tender but not mushy, about 15 minutes.
2. Drain off water and transfer to a serving bowl.
3. In a medium bowl combine Tatua Crème Fraîche, mint, lemon zest and juice, wholegrain mustard, and a small sprinkle of salt and pepper. Mix until smooth. 
4. Dollop the Crème Fraîche dressing over the warm potatoes and mix in gently to ensure all of the potatoes are coated. 
5. Sprinkle over extra chopped mint and serve as a side to a barbeque with salads. Delicious!