* This is a sponsored post. Sponsored by Branston, supplier of Cornish New potatoes to Tesco. *
We have another twist on potato salad for you and using roasted potatoes in this Roasted Creme Fraiche Potatoes with Watercress is a game changer. Deliciously crisp Cornish new potatoes, creme fraiche instead of mayo, with some watercress and roasted peppers mixed through. Give this easy potato salad a try at your next BBQ!
You really can’t have too many potato salad recipes in your life. They are a must at every BBQ and who wants to have the same one over and over again? Whilst a mayo, onion and gherkin classic will always go down well, our twist on the tradition potato salad has some added greens, some extra crunch and plenty of herbs too.
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This creamy roasted potato salad is a great base to get creative and make it differently every time. Whilst we went for watercress and roasted peppers, you could add spinach and raw bell peppers, or kale and sweetcorn. We never make it the same way twice, but this version was one of our favourites for a light and healthy potato salad.
New potatoes are the star of this dish, which is why we have used delicious seasonal Cornish new potatoes which are on sale in Tesco from June 20th in 750g bags. Cornish new potatoes are the first UK mainland crop of the year and signal the start of summer, and I think this potato salad just screams summer.
Why are Cornish new potatoes so special? They are grown in the rich, fertile Cornish soils close to the sea and because of the warmer growing conditions, growers are able to plant, and harvest, earlier than other UK mainland crops. Which means delicious new potatoes early in summer for us all. Perfect for some early summer BBQs to make the most of the amazing weather we have been having over the past few weeks.
The potatoes are harvested while they are still quite immature, which gives them soft fluffy skins and a fresh taste, which really sets them from other new potatoes. I honestly think you can taste the difference and when it comes to making a potato salad, Cornish new potatoes are a fantastic choice. They are naturally fat free too, making this a low in fat potato salad.
Creme fraiche and dill are the perfect summer combination and they work really well with the roasted potatoes in this salad. But we have also used parsley, chives and basil when making this and they are all a delicious addition. Why not add a couple of different herbs? This is a great recipe to use up leftover herbs.
I think that watercress is such an underrated ingredient. Most people will have tried watercress soup, or had it in a salad, but there is so much more than can be done with it. It’s lovely stirred in to pasta and you can even make a pesto with it too.
Ingredients needed to make this Roasted Creme Fraiche Potatoes with Watercress:
- Cornish new potatoes
- Olive oil
- Creme fraiche
- Lemon juice and zest
- Roasted peppers
- Sea salt and black pepper
How to make Roasted Creme Fraiche Potatoes with Watercress – Step by Step:
One: Put the potatoes in to a pan of boiling water and simmer for 10 minutes.
Two: Drain the potatoes and put them in to a dish with the olive oil and mix well. Put the potatoes in to a preheated oven at 200°C for 25 minutes.
Three: Put the potatoes in to a large bowl and add the creme fraiche, lemon juice and zest, watercress, roasted peppers and salt and pepper and mix well.
Four: Transfer in to a serving dish and sprinkle with the dill.
What to serve with Roasted Creme Fraiche Potatoes with Watercress:
- Hidden Vegetable Beef Burgers
- Chicken Tikka Skewers
- Cajun Chicken Burgers
- Halloumi Vegetable Skewers
- Honey and Lime Chicken
Some extra tips for making this Roasted Creme Fraiche Potatoes with Watercress:
- You can easily make this a vegan potato salad by using vegan creme fraiche (we like Oatly). You could of course use vegan mayo, but I think the vegan creme fraiche tastes much better than a mayo alternative. It’s fresher.
- If you want to make this a little more indulgent, but with a lot of extra flavour, try adding chopped up cooked bacon. Bacon in potato salad is truly something special.
- This salad is best served still a little warm. The warm potatoes will wilt the watercress a little too.
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DON’T FORGET TO RATE THE RECIPE ↓
- 750 g Cornish new potatoes, halved
- 1 tbsp Olive oil
- Juice and zest of half a lemon
- 4 tbsp Half fat creme fraiche
- A handful of fresh dill, chopped
- 2 Handfuls of watercress
- Half a small jar of roasted peppers
- A pinch of sea salt and black pepper
Put the potatoes in to a pan of boiling water and simmer for 10 minutes.
Drain and put in to a dish with the olive oil and mix well. Put the potatoes in to a preheated oven at 200°C for 25 minutes.
When cooked, pour in to a large bowl and add the creme fraiche, lemon juice and zest, watercress, roasted peppers and salt and pepper and mix well.
Transfer on to a serving dish and sprinkle with fresh dill.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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