Potato salad & preserved lemon crème fraîche recipe | TASTE

Ingredients

• For the wholegrain mustard vinaigrette, whisk:
• 2 T wholegrain mustard
• 3 T olive oil
• 1 T white wine vinegar
• 1 t lemon juice
• salt, to taste
• For the salad:
• 10 baby potatoes, boiled and halved
• a handful green grapes, halved
• 1 green apple, cut into matchsticks
• 1⁄2 bulb fennel, roughly sliced
• 1⁄2 celery bulb, roughly chopped
• 10 green olives, halved
• 10 g parsley, roughly chopped
• 10 g dill, roughly chopped
• sea salt, to taste
• freshly ground black pepper, to taste
• To serve:
• 250 g crème fraîche
• 1 t Woolworths preserved lemon