I love a good potato salad with a piquant, creamy dressing. This one ticks all the right boxes especially as the potatoes are new-season jersey bennes.
Photo by Simon Lambert.Jersey benne potato and spring onion salad
Serves 4
Ingredients 1kg jersey benne potatoes, scrubbed well handful fresh mint 1 Tbsp fresh dill, 1 Tbsp chives, finely chopped 6 spring onions, finely sliced
Dressing 250g creme fraiche or sour cream 2 Tbsp mayonnaise 1 Tbsp dijon mustard 1-2 Tbsp apple cider or white wine vinegar sea salt and cracked black pepper
Method Place potatoes in a medium-sized pot, cover with cold water and add 1 tablespoon of salt.
Bring to the boil, then reduce to a gentle simmer, add a few sprigs of mint and dill and cook for 15-20 minutes or until the potatoes are just tender. Drain and cool.
Mix together the dressing ingredients.
When the potatoes have cooled a little, add the chopped herbs, spring onions and dressing. Combine gently and serve warm or at room temperature.
