Crispy New Potatoes And Caviar Salad

Felicity Vincent
May 17
2 min read

A fun twist on potato salad:

Crispy new potatoes, spring vegetables, crème fraîche and caviar.

Could this be the fanciest nachos ever? This elegant spring salad is easier (and more affordable) than it looks, making it a perfect side or starter. Layer golden crispy new potatoes with crème fraîche, dressed spinach, crunchy radishes, fresh dill, and a spoonful of lumpfish roe for the ultimate forkful.

Crispy new potatoes layered with radishes, crème fraîche and caviar — Crispy new potatoes and caviar salad

Ingredients (1 portion):

Easy new potato salad recipe:

New potatoes (approx. 150g)
80g radishes
2 spring onions
5g salted butter
1 tsp vegetable oil
Crème fraîche
Lumpfish roe
Dill
1/2 lemon, juiced
Extra virgin olive oil (EVOO)
Sea salt

Method:

Preheat the oven or air fryer to 200°C.
Scrub the potatoes.
Add them to a saucepan, cover with cold water and bring to the boil. Add salt and leave to simmer for 15 minutes (or until a knife can easily be inserted into them).
Drain the potatoes. Add the oil and butter to a baking tray and air fry for 2 minutes (until smoking hot). Add the potatoes and squash them with a fork. Air fry for 10 minutes, flip them and cook for another 10 minutes until golden brown and crispy.
Wash the radishes and spring onions, and thinly slice them.
Wash the spinach and wilt it in the pan for 2 minutes, then drain over a sieve and squeeze out as much water as possible before dressing with salt, a bit of lemon juice and EVOO.
Layer all the ingredients on a plate with sprigs of dill and spoonfuls of crème fraîche and lumpfish roe.
Tuck in and bon appétit!