Chilled potato salad is a summer staple, but mayonnaise can weigh it down. This version uses burrata and crème fraîche instead, with fennel and cucumber for crunch.
Potato salad with cucumber and burrata
Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.
- 15 mins preparation
- 15 mins cooking plus chilling
- Serves 6 - 8
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Ingredients
- 700 gm chat potatoes, halved, or quartered if large
- 1 telegraph cucumber, peeled, halved, seeds removed and thickly sliced
- ½ white onion, thinly sliced
- ½ fennel bulb, thinly sliced on a mandoline
- 2 burrata, torn
- 150 gm crème fraîche
- 1 tbsp capers, rinsed
- Chopped chives and chervil, to serve
Method
- 1Cook potato in a large saucepan of boiling salted water until tender (10-15 minutes). Drain and cool, then refrigerate to chill (2 hours).
- 2Toss potato with remaining ingredients, season to taste and serve.
Notes
Drink suggestion: Pale, cloudy wheat beer. Drink suggestion by Max Allen.
