Ingredients
- 1 kg new waxy potatoes, unpeeled
- 2 tbsp Davina’s mayonnaise
- 1 tbsp crème fraiche
- 1 tsp white wine vinegar or lemon juice
- 6 spring onions, sliced in rounds
- a few small cornichons, sliced
- a few sprigs of dill, chopped
- salt and black pepper
How to Make It
- Cut up any of the larger potatoes, leaving baby-sized ones whole. Put the potatoes in a saucepan and cover with water. Bring the water to the boil, add a pinch of salt, then simmer the potatoes for 15–20 minutes until tender.
- Mix the mayonnaise with the crème fraiche and vinegar or lemon juice in a small jug. Season with salt and pepper.
- Drain the potatoes and allow them to cool slightly. Put them in a bowl with the spring onions, cornichons and dill, then stir in the dressing. Toss the salad very lightly and leave it to stand for 10 minutes or so for the flavours to blend. Serve warm or chilled.
