1 lb (450 g) new potatoes
Bunch spring onions
1 oz (25 g) fresh parsley
4 tablespoons mayonnaise
2 tablespoons fromage frais or Greek yoghurt
Good pinch Salt and pepper
1 teaspoon French mustard
1 tablespoon lemon juice or cider vinegar
Bunch spring onions
1 oz (25 g) fresh parsley
4 tablespoons mayonnaise
2 tablespoons fromage frais or Greek yoghurt
Good pinch Salt and pepper
1 teaspoon French mustard
1 tablespoon lemon juice or cider vinegar
method
1. Scrub but do not peel the potatoes. Cut them into even-sized pieces and put them into a pan of cold water with a big pinch of salt. Bring to the boil and cook until the potatoes are just tender. It should take between 8 and 10 minutes, but depends on the size of the potatoes.
2. When they are cooked, drain them and cut them into pieces roughly the size of dice.
3. Trim and chop the spring onions and do the same with the parsley.
4. Mix the fromage frais, mayonnaise, mustard and pepper together and, when the potatoes have stopped steaming, sprinkle them with salt and a tablespoon of lemon juice or cider vinegar while the potatoes are still hot.
5. Toss the potatoes in the mayonnaise and fromage frais mixture, add the spring onion and parsley and turn it all together.
2. When they are cooked, drain them and cut them into pieces roughly the size of dice.
3. Trim and chop the spring onions and do the same with the parsley.
4. Mix the fromage frais, mayonnaise, mustard and pepper together and, when the potatoes have stopped steaming, sprinkle them with salt and a tablespoon of lemon juice or cider vinegar while the potatoes are still hot.
5. Toss the potatoes in the mayonnaise and fromage frais mixture, add the spring onion and parsley and turn it all together.
serving amount
serves 4
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