1. Cook the potatoes in their skins for about 10minutes or until they are tender

2. Drain the potatoes and put them into a bowl (halve or quarter any large potatoes)

3. Shake the vinaigrette well and mix it with the cream or yoghurt

4. Pour the dressing over the hot potatoes and mix well

5. Cover the bowl and leave it until it is cold

6. While the potatoes are cooling down, cut the broccoli into medium pieces and boil them in salted water for a few minutes until they are tender but still crisp

7. Drain the broccoli and rinse it under cold running water

8. Drain the broccoli again thoroughly

9. Add the broccoli and the sliced spring onions to the potatoes and lightly mix them

10. Cut the cheese into 15mm cubes and add it to the salad

11. Mix them well and season with salt and pepper

12. Transfer the salad into a serving dish and cover it

13. Keep the dish in a cool place until serving time

List of ingredients required:

(serves 6 to 8 people)

1 and 1/2 to 2 lb (700-900g) tiny fresh potatoes, well scrubbed
150ml vinaigrette (a dressing consisting of oil and vinegar, mustard and garlic)
2 to 3 tablespoons of single cream or natural yoghurt
1 lb (450g) broccoli
1 bunch spring onions, trimmed and thinly sliced
8 0z (225g) danish cheese
Salt and freshly ground pepper