Potato salad

This British summer staple is a must have at BBQs and picnics, and is light, fresh, and filling.

Ingredients

• 750g new potatoes
• 3–4 spring onions, finely sliced
• A small bunch of fresh chives, snipped
• 3 tbsp good mayonnaise
• 1 tbsp crème fraîche or natural yoghurt
• 1 tsp Dijon mustard (optional, but lovely)
• A squeeze of lemon juice
• Sea salt and freshly ground black pepper

Method

1. Scrub the new potatoes and cook them whole in well‑salted boiling water until just tender. Drain well and leave to cool slightly.
2. In a large bowl, mix together the mayonnaise, crème fraîche (or yoghurt), mustard if using, and a little lemon juice. Season lightly with salt and pepper.
3. While the potatoes are still warm, cut them into bite‑sized pieces and add them to the bowl. Gently turn them in the dressing so they soak up all the flavour.
4. Fold through the spring onions and most of the chives. Taste and adjust the seasoning - a little more lemon or pepper often lifts it nicely.
5. Spoon into a serving dish and scatter over the remaining chives. Best eaten at room temperature.