Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Prep:10 mins
Serves 6
750g Charlotte new potato, skins left on2 tbsp good-quality mayonnaise (we used Hellmann’s)3 tbsp natural yogurt3 tbsp half-fat crème fraîche1 tsp Dijon mustard1 tbsp semi-skimmed milk8 spring onions, ends trimmed, halved lengthways and sliced3 tbsp snipped chive1 tbsp chopped tarragon
STEP 1Cut 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.STEP 2While 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.STEP 3Spoon 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.
