- 500g new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 tbsp crème fraîche
- 4 tbsp mayonnaise
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- pinch caster sugar
- 8-10 sundried tomatoes, sliced
- small bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.