New potato & sundried tomato salad

2 servings 30-60 minutes 600 kcal or less barbecue bbc good food magazine july bbq caster sugar crème fraîche diner dinner mains make ahead make in advance mayonnaise new potato new potatoes olive oil parsley salad spring onion spring onions sundried tomato sundried tomatoes super supper vegetarian vegtarian

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Source

Ingredients

500g new potatoes

4 tbsp crème fraîche

4 tbsp mayonnaise

1 tbsp olive oil

pinch caster sugar

8-10 sundried tomatoes , sliced

small bunch parsley , roughly chopped

2 spring onions , sliced

Method

Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.

In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.

Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.