Ingredients:

• 400g new potatoes, halved

• 3 tbsp lighter-than-light mayonnaise or 0% fat yoghurt

• 2 rounded tsp wholegrain mustard

• 4 spring onions, finely sliced

• Cornichons or cocktail gherkins to taste, finely sliced

• A sprinkling of capers

• 2 tbsp dill or parsley or both, finely chopped 

Method:

• Boil the spuds until tender, but not breaking up.

• Drain and leave until all the steam has cleared.

• Sling the mayo or yoghurt, mustard, spring onions, cornichons, capers and herbs into a bowl and mix.

• Add the potatoes, stir through, and chill before serving.