Method

• Put a large pot of water on the heat with plenty of salt, add the potatoes and cook until they are tender - about 40 minutes
• Meanwhile mix the crème fraiche with mustard, vinegar and sugar
• When the potatoes are cooked, drain, and when able to handle, carefully peel off the skins and cut into bite size pieces, season
• Add them whilst still warm to the dressing so the potatoes can soak up some of the flavours
• Add the spinach, spring onions and radish if using and mix gently
• Serve immediately, delicious with a grilled pork chop! Hint: if boiling potatoes, add salt to the pot and bring to the boil then reduce the heat to a gently simmer and cook until tender
• If you boil them too rapidly the starch comes to the surface and they become floury