Ingredients

The following ingredients have 4 Servings
  • 125 g (1/2 cup) half fat creme fraiche (or vegan oat creme fraiche)
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tsp dried dill or fresh dill
  • 450 g (1 pound) Jersey Royal potatoes ((new baby potatoes))
  • 8 spring onions (, finely diced)
  • 200 g (7oz) radishes, finely sliced
  • 3 tbsp gherkins (, sliced (I used cocktail cornichons))
  • 2 tbsp flat leaf parsley (, chopped)
  • 1 tbsp fresh chives (, chopped)
  • salt and pepper to season
  • 4 hard boiled eggs (, chopped)

Instruction

  • Rinse the Jersey Royals under the tap, gently rubbing them with your fingers. Add to a pot, cover with water and bring to a boil. Simmer for 15 minutes or until fork tender. Drain and leave them in the pot with the lid on for a few minutes. Transfer to a large bowl to cool.
  • Combine the dressing ingredients in a bowl and stir to combine, adding a little water or brine from the pickles to loosen. Keep in the fridge until needed.
  • Finely chop the spring onions and small gherkin pickles (cornichons). Use a sharp knife or a mandoline to slice the radishes into thin slivers.
  • Chop your herbs – I used flat leaf parsley and chives but fresh dill and mint are also lovely. Add the vegetables and herbs to the bowl with your potatoes and toss to combine. Add the eggs, if using.
  • Drizzle with the dressing and mix well. Have a taste and season with salt and pepper. Keep the salad chilled until ready to serve.