Here’s how to switch up a British classic. Forget mayonnaise this has a lovely light soured cream dressing, perked up with fresh herbs and some added cruch.
SERVES 6 PREP 15 MINS
COOK 15 MINS
750g babyJersey royal new potatoes, halved
200ml light French dressing
4tbsp soured cream
1tsp English mustard
4tbsp gherkins, chopped
1 head celery, trimmed and chopped
1 apple, quartered, cored and chopped
2 tbsp parsley, chopped
2tbsp mint leaves, torn
1 Cookpotatoes in boiling salted water for 15 mins until just tender.
2 Put the French dressing into a jar with soured cream and mustard. Seal and shake to mix.
3 Drain potatoes and rinse under cold water. Put into a large bowl. Season generously and add the gherkins, celery, apple, parsley and half the mint leaves.
4 Shake up the dressing and pour over potatoes. Gently toss everything together to combine. Sprinkle with remaining mint leaves, to serve.
Per serving: 231 cals, 15g fat (3g saturated), 22g carbs
Add a couple of handfuls of pecans or walnuts, just before serving.