I whipped up this light potato salad at an impromptu family BBQ! I didn’t want it to be heavy with all the mayo so I used creme fraiche, to replace most of the mayo. Not only adding a different flavour but dramatically cutting the calories and fat!
500g potatoes, cubed with skins on
3tbsp of creme fraiche
1 tbsp of garlic mayo
(or you could use normal mayo and add some crushed garlic)
1/2 a red onion, finely chopped
salt and pepper
1. Add the cubed potatoes to boiling water, and boil the potatoes for about 10-12 minutes, until cooked but still firm. Drain the potatoes in a colander and leave to cool.
2. Add the potatoes to a bowl, and add creme fraiche and mayo. If you want it to be saucier the add more!
3. Add the chives, parsley, salt and pepper to taste!
Serve at a BBQ with some homemade gluten free burgers, marinated BBQ chicken and salad.