Points to remember:

Boil 500g new potatoes for 15-20 minutes or until tender. Drain and dress in 2 teaspoons wholegrain mustard and juice of 1 lemon while the potatoes are still warm. Leave to cool then make up a sauce by mixing 50g Greek yogurt with 50g mayonnaise and 50g crème fraiche. Chop 2-3 spring onions and 1/2 small pack of chives and scatter over the salad. Season with salt and pepper and serve.

Ad

More potato salad recipes

Comments, questions and tips

Choose the type of message you'd like to post

Choose the type of message you'd like to post
Ad
Ad
Good Food summer magazine on a promotional image

5 issues for just £5

Subscribe to Good Food magazine and get delicious ideas delivered to your door.
Subscribe now
Ad