Snacks and sides

Classic egg and potato salad

Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.
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Part of the battle when making this classic potato salad choosing the right spud for the job. Dutch cream potatoes have a lovely creamy texture and nutty flavour – perfect for this piquant sauce. If you can’t find them, use Desiree potatoes instead.




1.Cook potatoes in boiling salted water until tender (10-15 minutes), then drain and set aside to steam dry.
2.Meanwhile, place eggs in a saucepan of boiling water and cook for 8 minutes (for medium-cooked yolks), then drain and transfer to iced water to stop cooking. Peel, quarter and set aside.
3.Combine remaining ingredients in a bowl and season to taste. Add potato and gently mix to coat well, then transfer to a platter, top with eggs, scatter with parsley, season with black pepper and serve.

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