• 1 kg Vivaldi potatoes, washed and quartered
  • 3 large free-range British eggs
  • 4 spring onions, washed and finely chopped
  • 1 stick celery, washed and finely sliced
  • 6 tbsp crème fraîche
  • 6 tbsp reduced-fat mayonnaise
  • Zest of 1 lemon
  • 12.5 g chives, snipped


  1. 1

    Place the potatoes in a large saucepan of salted water. Bring to the boil, then simmer for 15 minutes or until tender. Drain and allow to cool in a colander. Meanwhile, boil the eggs for 6-8 minutes. Plunge into a bowl of cold water to cool. Peel.

  2. 2

    Put the potatoes in a bowl. Chop the eggs and add them to the bowl. Add the spring onions, celery, crème fraîche, mayonnaise and lemon zest. Season with black pepper.

  3. 3

    Serve garnished with some more snipped chives.

Nutritional Details

Each serving provides
  • Energy 1147kj 274kcal 14%
  • Fat 19.5g 28%
  • Saturates 6.3g 32%
  • Sugars 1.5g 2%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

18.2g carbohydrate 0.4g fibre 6.0g protein

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