This is suitable as a main dish for lunch or supper, simply accompanied by a salad. If you want to make it non-vegetarian, add thin slices of spicy kabanos or chorizo sausage among the potatoes.
Scrub the potatoes but do not peel them. Boil or steam until just tender right through, then drain, slice across thinly and put on one side in a bowl until cold. Trim the spring onions and slice across finely, using as much of the green part as possible. Roughly chop the dill. When the potatoes are cold, mix the spring onions and dill gently into them. In another bowl, whisk the egg lightly, then stir in the crème fraîche. Season well with salt and plenty of black pepper. Using a wooden spoon so as not to break up the potatoes, stir the cream and egg into the potato mixture.
© 1997 Josceline Dimbleby. All rights reserved.