Ingredients

800g Jersey Royals, Charlotte or Anya potatoes
or another waxy variety
2 tsp wholegrain mustard
2 tbsp muscatel or white wine vinegar
4 tbsp olive oil
1 shallot
very finely chopped
3 tbsp mayonnaise
2 tbsp soured cream
1 tbsp horseradish sauce
¼ lemon
juiced
2 spring onions
finely sliced
handful of crispy fried onions

Method
step 1
Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

step 2
While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

step 3
Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.