Adding the potatoes to the dressing while warm enables all the flavours to be soaked into the potatoes, as they cool.
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Bring a large pan of salted water to the boil, add the potatoes and simmer for 15-20 minutes until tender. Meanwhile, in a separate bowl, mix together the mayonnaise, salad cream, mustard and lemon juice.
Drain the potatoes, reserving 2 tbsp cooking liquid, and leave to steam for a couple of minutes, until just cool enough to handle. Halve the warm potatoes, or quarter the larger ones and add to the mayonnaise mixture with the reserved cooking water. Toss to combine, then set aside to cool completely.
Once cool, stir through the remaining ingredients and season to taste.
Typical values per serving when made using specific products in recipe
Energy | 694kJ/ 165kcals |
|---|---|
Fat | 9.7g |
Saturated Fat | 0.6g |
Carbohydrates | 22g |
Sugars | 3.3g |
Fibre | 1.9g |
Protein | 2.9g |
Salt | 0.7g |
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