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“Don't let the colour put you off (nor the spelling - I'm Aussie...that's 'color' for some of you!)! This salad looks and tastes beautiful, and comes from Jamie Oliver's vibrant and inspiring book "Jamie's Kitchen". (Prep. time includes cooling time for the potatoes.)”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For the dressing: mix together olive oil, lemon juice and creme fraiche.
  2. Cook the potatoes in plenty of boiling salted water until tender (about 20 mins).
  3. Drain well.
  4. When cool enough to handle, rub the skins off with a knife and chop into bite-size pieces.
  5. Mix with the dressing into the potatoes, add the radishes and herbs, and season well to taste.

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