Rustic potato salad | Slimming World book App store Group 11 cancel / close Asset 1 Group 13 Group 27 Page 1 Group 9 Asset 10 sound_off sound_on Group 13

Ingredients750g waxy new potatoes, such as Charlotte4 eggs*half a bunch of spring onions, trimmed and finely chopped4 plum tomatoes, halved, deseeded and roughly choppedFor the dressing150g fat free natural fromage frais1 garlic clove, crushed1 tsp mustard powder mixed with 2 tsp waterJuice of 1 lemonSmall handful of chopped fresh chivesSalt and freshly ground black pepperMethodCook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes or until just tender. Drain well and leave to cool. Halve lengthways and put into a large bowl.Meanwhile, put the eggs into a small pan and cover with water. Bring to the boil, reduce to a simmer and cook the eggs to your liking (7-8 minutes for just hard-boiled). Cool under cold running water then peel and set aside.Add the spring onions and tomatoes to the potatoes. Roughly chop the eggs and add to the salad then toss the ingredients together and tip everything into a picnic box.Whisk all the dressing ingredients together and put into a screwtop jar.Chill the salad and dressing until you’re ready for your picnic. Drizzle the dressing over the salad to serve.