Healthier potato salad

• Charlotte new potato↗750g g

  skins left on

• good-quality mayonnaise↗2 tbsp tbsp

  (we used Hellmann's)

• natural yogurt↗3 tbsp tbsp
• half-fat crème fraîche↗3 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• semi-skimmed milk↗1 tbsp tbsp
• spring onions↗8

  ends trimmed, halved lengthways and sliced

• snipped chive3 tbsp tbsp
• chopped tarragon1 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.