Fast Recipes

Potato salad with cucumber and burrata

Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.

By Lisa Featherby
  • 15 mins preparation
  • 15 mins cooking plus chilling
  • Serves 6 - 8
  • Print
Chilled potato salad is a summer staple, but mayonnaise can weigh it down. This version uses burrata and crème fraîche instead, with fennel and cucumber for crunch.


  • 700 gm chat potatoes, halved, or quartered if large
  • 1 telegraph cucumber, peeled, halved, seeds removed and thickly sliced
  • ½ white onion, thinly sliced
  • ½ fennel bulb, thinly sliced on a mandoline
  • 2 burrata, torn
  • 150 gm crème fraîche
  • 1 tbsp capers, rinsed
  • Chopped chives and chervil, to serve


  • 1
    Cook potato in a large saucepan of boiling salted water until tender (10-15 minutes). Drain and cool, then refrigerate to chill (2 hours).
  • 2
    Toss potato with remaining ingredients, season to taste and serve.


Drink suggestion: Pale, cloudy wheat beer. Drink suggestion by Max Allen.