Potato salad without mayonnaise

Steve has an aversion to mayonnaise so extreme that he treats any food served with a white sauce with scepticism.  The recipe below is made with creme fraiche and tastes great - especially with a barbeque on a hot summer day.  If you want a low fat version substitute natural set yogurt with the creme fraiche.

Serves 2-4 as an accompaniment

Ingredients

• 250 grams new potatoes
• 8 mint leaves - shredded
• 2 small spring onions - chopped (including the green stems)
• 1 large clove garlic - crushed
• Pinch of chilli flakes
• 40 millilitres creme fraiche
• Salt
• Freshly ground black pepper

Method

1. Boil the potatoes until cooked. 
2. Drain and leave them to one side to cool.  This may take an hour or so.
3. Once cool, dice the potatoes into 1 centimetre cubes.
4. Place the mint leaves, spring onions, garlic, chilli flakes and creme fraiche in a small mixing bowl.
5. Mix well and then season to taste with the salt and black pepper.
6. Add the diced potatoes and mix again.
7. Serve.