• 450g Waxy Skin New Potatoes (I use Annabelle potatoes)
  • 50ml light chicken stock, hot
  • 3 tbsp mayonnaise
  • 2 tbsp herbed crème fraîche (can be plain, but this gives more flavour)
  • 4 spring onions
  • 2 tbsp chopped flat-leaf parsley


  • STEP 1
    Cook the potatoes in lightly salted water until tender (approx 10-12 minutes). Once cooked, drain the potatoes and slice them into smaller pieces. I prefer quarters.
  • STEP 2
    Put the still warm potatoes into a bowl with the chicken stock and stir. The potatoes should soak up some of the stock. Leave to cool a little.
  • STEP 3
    Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.
  • STEP 4
    When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraîche, parsley and a little seasoning. Gently mix to combine.
  • STEP 5
    You're done! Best served at room temperature, but can be made in advance and refrigerated.

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