Prep time 30 minutes
700g baby potatoes, halved 2 tsp wholegrain mustard
2 tbsp white wine vinegar 4 tbsp olive oil
1 shallot, very finely chopped 3 tbsp mayonnaise
2 tbsp sour cream
1⁄4 lemon , juiced
2 spring onions , finely sliced handful of crispy fried onions
Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer them for 10 mins until tender to the tip of a knife, leave them to cool once cooked.
Whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and fresh pepper. When the potatoes are cool, toss them into the mustard dressing until they’re completely coated.
Mix the mayonnaise, soured cream and lemon juice together and add it to the potatoes, coat them well and garnish them with the spring onions and crispy onions.