New potato and beetroot salad (pictured above)

Serves 4-6

• 750g new potatoes
• 3 eggs
• 2 tbsp good-quality mayonnaise
• 2 tbsp Greek yoghurt
• 1 tbsp horseradish cream
• 0 black pepper
• 4 spring onions
• 250g cooked beetroot

Step 1
Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes, until tender.

Step 2
Drain, leave to steam dry and cool completely.

Step 3
Meanwhile, cook the eggs in a pan of boiling water for eight minutes.

Step 4
Drain and run under cold water until completely cool.

Step 5
Drain, peel and roughly chop the eggs.

Step 6
Mix the mayonnaise, yoghurt and horseradish in a large bowl, season with salt and pepper and add most of the spring onions.

Step 7
Tip the cooled potatoes into the mayo mixture along with the chopped beetroot and gently toss to coat in the dressing.

Step 8
Transfer to a serving dish, and scatter over the hard-boiled eggs and the remaining spring onions.

Step 9
Chill until required or serve immediately.