You can’t go wrong with a classic potato salad. We’ve combined natural yoghurt, creme fraiche, zingy lemon and our deliciously creamy mayonnaise. Just the thing for your barbecue this summer.
Simple but delicious! Read our recipe below.
800g new potato, skins left on washed
2 tbsp Dr Will’sClassic Mayonnaise orDr Will’s Avocado OilMayonnaise
2 tbsp freshly squeezed lemon juice
3 tbsp natural yoghurt
3 tbsp half fat crème fraîche
1 tbsp Dijon mustard
Bunch of fresh chive, snipped
Cut the potatoes in half, making sure that they are all a similar size and so will cook evenly. Place them in a pan of boiling water.
Once the water has come back to the boil, lower the heat to a simmer and cook for around 10 minutes, until the potatoes are cooked through but not mushy.
Tip into a colander and drain well, leaving them to cool slightly while you make the dressing.Mix together the Dr Will’sMayonnaise, yoghurt, crème fraîche, lemon juice, mustard and most of the chives and season well with salt and pepper.
Spoon the dressing over thepotatoes and toss gently so they are well coated.Tip the salad into a serving bowl and scatter over the remaining chives to serve.