Potato Salad with Beetroot and Almond

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Ingredients

2 tbsp crème fraiche
1 tbsp lemon juice
300g baby potatoes, steamed, cooled and roughly cubed
2 cooked beetroot, roughly cubed
2 tbsp flaked almonds
1 tbsp fresh chives or parsley, finely chopped

Instructions

In a mixing bowl, combine the crème fraiche and lemon juice.
Stir through the potatoes, beetroot and almonds until well coated.
Serve with a sprinkle of the fresh chives or parsley.

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