Potato salad

Ingredients

1.35kg/3lb salad potatoes such as Jersey Royals or Charlottes, washed and scrubbed
6 medium free-range eggs, hard boiled and mashed with a fork
200ml/7fl oz Greek-style yoghurt
200ml/7fl oz mayonnaise
200ml/7fl oz crème fraïche
3tbsp ready-made gherkin relish
2 tbsp English mustard
lemon juice, to taste
freshly ground black pepper, to taste
To serve
fresh chives, chopped
spring onions, chopped

Method

1. Cook the potatoes in boiling salted water for about 15-20 minutes, or until tender. Drain and cool, then cut into halves or quarters.
2. Combine all the other ingredients in a large bowl. Add the potatoes and stir well.
3. To serve, top with chopped chives and spring onions.