We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
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
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.