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Ingredients

Method

  • STEP 1

    Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.

  • STEP 2

    In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.

  • STEP 3

    Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

Recipe from Good Food magazine, July 2011

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A star rating of 4.8 out of 5.7 ratings
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