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Tasty Crushed New Potato Salad with Créme Fraîche, Lemon and Dill

Mid July.

What kind of images does that conjure up to you?

Sweltering days and balmy nights. Paddling pool in the garden and alfresco dining. Barbecues and cocktails. Or grey skies and thunderclouds?

Over the weekend the sun did a bunk and it didn’t resemble summer in the slightest.

I had one of my oldest friends come to stay and although I had envisaged the sun beating down as we had a long, lazy lunch in a beer-garden somewhere, we ended up huddling indoors as the rain beat down outside.

But even though it’s not paddling pool weather every day, we can still enjoy delicious summery food when the rain stops play.

I wanted to share a little potato salad recipe that I’ve been making recently.

A bit different from the norm — the dressing is made with a blend of créme fraîche and mayonnaise; which makes it a bit lighter than usual. It also uses dill — rather than chives or spring onions.

Dill is definitely not to everyone’s taste but I love it. It’s such a fresh and fragrant herb and it goes so well with potato; it definitely shouldn’t be kept just for fish.

Although this simple side-dish goes very well with a piece of salmon or trout.


You will need:
1kg new potatoes (I’ve used Sainsbury’s Taste the Difference British Gems Baby Potatoes which were in season at the time of writing this post)
3 tablespoons of créme fraîche
3 tablespoons of light mayonnaise
A squeeze of lemon (to your own taste; I like my dressing quite sharp)
A handful of dill

(You can season your potatoes with salt and pepper but as I serve this to the twins, I don’t add either to my recipe).

Everything you need for crushed New Potato Salad with Créme Fraîche, Lemon and Dill
These little British Gems New Potatoes from Sainsbury’s are perfect for this recipe!

1. Give the potatoes a wash — don’t bother removing the skins, you can keep them on for this recipe.

2. Boil them for 15-20 minutes (or until they’re nice and soft).

3. In the meantime blend your mayonnaise and créme fraîche together in a bowl.

4. Then add a handful of finely chopped dill and a generous squeeze of lemon.

Mix the mayo and the créme fraîche together in a bowl and add a squeeze of lemon
Add lemon to suit your own taste
Finely chop the dill and add it to the mix

5. Drain the boiled potatoes and let them cool for a while.

You can wait until they’ve totally cooled — for a cold potato salad — but as I quite like a warm salad, I just wait until they’ve stopped steaming.

6. With the back of a fork, lightly crush the new potatoes. Don’t go too mad with this bit — you don’t want mash!

7. Then combine the crushed potatoes with the mayonnaise and créme fraîche mixture, making sure all the potatoes are well coated in the dressing.

8. Serve and enjoy!

And that’s it!

One of the simplest and tastiest recipes ever. Really quick to make and it works so well as a side dish to meat or fish — or just eat it on it’s own with a green salad.

I served mine here with sticky glazed chicken and a sweetcorn salsa — really delicious — and even though the weather isn’t playing ball, that’s the taste of summer right there.

I’ve also made a little (very little, less than two minutes long!) film to show just how simple this tasty Crushed New Potato Salad with Créme Fraîche, Lemon and Dill is to make.

Pop and have a look if you’ve a spare couple of minutes.

British Gems are available in Sainsbury’s stores from May until the end of August. Their distinctive buttery flavour and golden colour make them the perfect potatoes to take over from Jersey Royals during the summer months.

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How to Make Tasty Crushed New Potato Salad with Créme Fraîche, Lemon and Dill by The Listed Home

Sainsbury’s British Gems are grown by British growers, freshly dug everyday before being washed and packed and making their way to Sainsbury’s stores within 48 hours.

This is a collaborative post but all thoughts, words and images — as ever — are entirely my own.

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