How to make potato salad | Recipe | Sainsbury's

Foodie Sally reveals her top tips for making potato salad.
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Ingredients
1kg Taste the Difference Vivaldi potatoes or baby potatoes, washed and quartered
3 large free range British eggs by Sainsbury's
4 spring onions, washed and finely chopped
1 celery stick, washed and finely sliced
6 tbsp crème fraîche
4-6 tbsp reduced fat mayonnaise
Zest of 1 lemon
½ x 25g pack chives
Freshly ground black pepper
Method
1. Place the potatoes in a large saucepan of water. Bring to the boil, then simmer for 15 minutes or until tender. Drain and allow to cool in a colander. Meanwhile, boil the eggs for 6-8 minutes. Plunge into a bowl of cold water to cool. Peel.
2. Chop the eggs and add to the bowl with the potatoes. Add the spring onions, celery, creme fraiche, mayonnaise and lemon zest. Season with black pepper.
3. Serve garnished with some more snipped chives.