Warm champ salad

Spring onions and lemon juice add crunch and freshness to Robert White's contemporary potato salad, inspired by the flavours of Irish champ
By Gary Rhodes
Warm champ salad
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 450 g salad potatoes
  • pinch of sea salt
  • 4 spring onions, finely sliced
  • 01/2 lemons, juice only
  • 2 tbsp crème fraîche
  • 3 tbsp olive oil


1. Bring a large saucepan of salted water to the boil. Add the potatoes and boil for 15-20 minutes, or until tender and cooked through. Drain.

2. When cool enough to handle, quarter the potatoes. Season with a pinch of sea salt and freshly ground black pepper and stir in the spring onions, lemon juice and crème fraîche.

3. Transfer to a serving dish, drizzle over the olive oil and serve.

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