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THE LIGHTHOUSE |
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you are here: Recipes | Potato Salad with Caper Berries and Crème Fraiche |
Potato Salad with Caper Berries and Crème Fraiche
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Potato Salad with Caper Berries and Crème Fraiche A SILWOOD SCHOOL OF COOKERY RECIPE
Serves 6-8
Ingredients:
500g baby potatoes 2-3 tbl basil pesto 250g crème Fraiche 3-4 tbs caper berries extra herbs and toasted pine nuts to garnish
Method:
Boil the potatoes until cooked. Drain and allow to cool slightly. Mix the pesto and crème fraiche together. Toss the warm potatoes into the mixture. Gently fold in the caper berries. Garnish with toasted pine nuts and chopped herbs. There is no need to peel the potatoes. You can use big potatoes- just cut them once cooked.

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WEDDING INSPIRATION |
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