Baby Potato Salad

Exclusive Catherine Fulvio recipe for Londis

So here’s my potato salad with a twist.  It’s a healthy option, easy to make and packed with summer flavor!


Serves 4


2 red peppers, thinly sliced
4 scallions, thinly sliced
600g baby new potatoes, rinsed, steamed and kept warm
1 tbsp chopped chives
50g green pesto
3 tbsp. crème fraiche
3 tbsp. Londis milk
2 Londis eggs, boiled, shelled and roughly chopped
Salt and freshly ground black pepper
Sprigs of chives, to garnish


  1. Rinse and steam the baby potatoes and keep warm.
  2. Heat a frying pan with a little oil and add the red peppers, sauté for 2 minutes before adding the scallions. Cook for about 4 minutes.
  3. Add the red pepper and scallion slices to the warm baby potatoes. Separately, mix the chives, pesto, crème fraiche and milk together and salt and pepper as required. Transfer the potato mix to a serving bowl, pour over the dressing and toss. Scatter over the boiled eggs.
  4. Garnish with chives and serve.
Return To Recipes