Another Christmas Recipe from John Sheedy

by Martina on December 22, 2011


600g small new potatoes

100ml creme fraiche

2 tablespoons mayonnaise

2 tablespoon chopped fresh chives

4 handfulls lambs lettuce

1 tablespoon olive oil

1 teaspoon sherry vinegar

salt and freshly ground black pepper

1.  Boil the potatoes in lightly salted boiling water for 15 minutes until just tender.  Drain and set aside to cool a little.  then peel the potatoes and cut into 1/4 inch slices and keep warm.

2.  In a large bowl, combine the creme fraiche, mayonnaise and chives and season with salt and pepper.  Add the potatoes and fold into the mixture. 

3.  Whisk the vinaigrette ingredients together and use to toss the lambs lettuce.  Arrange the lambs lettuce around a serving bowl, put potatoes into the centre and serve

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