Serves 4


  • 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. 


  • Spuds are rich in potassium, which can help lower blood pressure, and high in fibre, which is good at preventing heart disease. 

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