800g baby new potatoes
4 red apples
4 celery sticks
6 spring onions
a bunch of chives
28g/1oz baby spinach leaves
2 gherkins
100g pot fat-free natural fromage frais
1 level tsp Dijon mustard
salt and freshly ground black pepper
1. Halve the potatoes, place in a pan of boiling water and cook until tender. Drain, cool and place in a bowl.
2. Prepare the remaining salad ingredients: core the apples and cut into bite-sized pieces; thinly slice the celery and spring onions and chop the chives. Add to the bowl along with the spinach leaves.
3. Finely chop the gherkins, place in a small bowl with the remaining ingredients, pour over the salad and toss to mix. Serve immediately.
Tip: Look out for small, waxy potatoes, such as Charlotte potatoes – they work especially well in this recipe.
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