Next level potato salad

• Jersey Royals, Charlotte or Anya potatoes↗800g g

  or another waxy variety

• wholegrain mustard↗2 tsp tsp
• muscatel or white wine vinegar↗2 tbsp tbsp
• olive oil↗4 tbsp tbsp
• shallot↗1

  very finely chopped

• mayonnaise↗3 tbsp tbsp
• soured cream↗2 tbsp tbsp
• horseradish sauce↗1 tbsp tbsp
• lemon↗¼

  juiced

• spring onions↗2

  finely sliced

• onions↗handful of crispy fried

  handful of crispy fried

Step-by-step instructions

1. 1

   Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

2. 2

   While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

3. 3

   Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.