All the greens potato salad

Method

1. Bring a large pan of salted water to the boil. Add the potatoes and cook for 17 minutes, then add the peas and tenderstem and continue cooking for 3 minutes more. Drain and set aside to cool a little.
2. In a large mixing bowl, whisk together the mayo, crème fraîche, mustard, white wine vinegar and herbs. Season well, then add the cornichons/gherkins, spring onions and the still-warm potatoes, peas and tenderstem. Toss together until everything is well coated. Serve warm or allow to cool, then chill (see Make Ahead). If serving cold, bring it out of the fridge 30 minutes before serving to allow it to lose its chill slightly.