- 750g Charlotte new potato, skins left on
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp good-quality mayonnaise (we used Hellmann's)
- 3 tbsp natural yogurt
- 3 tbsp half-fat crème fraîche
- 1 tsp Dijon mustard
- 1 tbsp semi-skimmed milk
- 8 spring onion, ends trimmed, halved lengthways and sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 tbsp snipped chive
- 1 tbsp chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.
How we made it healthier
For extra health benefits, we kept the potato skins to boost the fibre. We also cut the fat by replacing most of the mayo with yogurt and half-fat crème fraîche and reduced the salt by upping flavour with a mix of herbs, mustard and spring onions.