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you are here: Recipes | Potato Salad with Caper Berries and Crme Fraiche

Potato Salad with Caper Berries and Crme Fraiche

Silwood School of Cookery

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.


Silwood School of Cookery

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