New potato & sundried tomato salad

Directions

1. 1
   Cook the potatoes in plenty of boiling, salted water until tender.
2. 2
   Drain and cool under cold running water.
3. 3
   Remove the skins and set the potatoes aside for later.
4. 4
   In a small bowl, mix the crme frache, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
5. 5
   Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.