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Potato salad with fennel flowers

Perfect for summer meals, starters or picnics
Course: Picnic dish, Sides, Starter
Cuisine: Scandinavian
Keyword: Fennel flowers, Fennel pollen, Potato salad, Smorgasbord food
Servings: 4

Ingredients

  • 1 kilo salad potatoes such as Charlottes. Peeled or unpeeled.
  • 50 g salted butter
  • 300 ml creme fraiche full fat
  • Sea salt
  • White pepper
  • A large handful of fennel flowers or 2 tsps of fennel pollen

Instructions

  • Boil the potatoes in salted water for 20 minutes or until tender. Don't overboil as they will fall apart. Drain, butter them and let them cool until you can touch them easily. Then mix them with plenty of creme fraiche, sea salt and white pepper. Pick the little flowers off the fennel stems and mix those in too. Save some for decoration. If you don't have access to fennel flowers you can buy fennel pollen from Steenbergs Organic, they call it 'Spice of Angels'.