Points to remember:

Boil 500g new potatoes for 15-20 minutes or until tender. Drain and dress in 2 teaspoons wholegrain mustard and juice of 1 lemon while the potatoes are still warm. Leave to cool then make up a sauce by mixing 50g Greek yogurt with 50g mayonnaise and 50g crème fraiche. Chop 2-3 spring onions and 1/2 small pack of chives and scatter over the salad. Season with salt and pepper and serve.

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