Quick Potato Salad

Ingredients:

Serves up to 4 depending on how many potatoes | 10 minute assemble. 35-minute cook on potatoes | Approx 510 calories

• Baby potatoes (I buy the spudlight)

• 1 Spring onion

• Dill (parsley is a good alternative)

• Heinz Mayonnaise (can substitute for Greek yoghurt or sour cream

• if you prefer a lighter option

• 1 tsp Dijon Mustard

• Squeeze of lemon

• Salt and pepper

Top tip: This can pre-prepared.

Instructions:

Step 1: Prepare the potatoes

• Wash the potatoes. You can peel the skin, but I prefer to leave on. Cut the potatoes into halves or quarters.

• Put in a pot of boiling water and a little salt

Step 2: Prepare the sauce

• In a bowl add half bottle of Mayonnaise or option 2 - a quarter bottle of Mayo and a quarter of sour cream.

• Add 1 tsp of Dijon mustard.

• Add a squeeze of lemon.

• Salt and pepper.

• Stir and taste and adjust ratio of ingredients to your liking (add more mustard or lemon if you prefer tangy, or more mayo or sour cream if you prefer creamy flavours).

Step 3: Drain the potatoes

• Drain the potatoes, and place on kitchen paper to drain the excess liquid and leave them to cool. Do not assemble when hot.

Step 4: Assemble the salad

• Put the cold potatoes in a large serving bowl.

• Add the salad dressing.

• Add sliced spring onions and mix through.

• Serve and sprinkle with dill.