Ingredients
- 2kg diced boiled baby potatoes, cooked in salted water
- 1/2 cup chopped gherkins
- 1/2 cup chopped parsley
- 1/2 cup (approx 3 stems) sliced spring onion
- 1/2 cup chopped dill
- 1 small finely chopped red onion
Dressing - approx measures to start, adjust accordingly to taste
- 3 heaped tablespoons whole egg mayonnaise
- 200g sour cream
- 1 heaped tablespoon wholegrain mustard
- 1/3 cup white vinegar
- Salt to taste
- LOTS of freshly cracked black pepper
Method:
- I used baby white washed potatoes, cut them in half if they’re super small or 4 if they’re larger. (Bite size pieces)
- Wash & cover them with cold water & 1 tablespoon of salt.
- Bring them up to a rolling boil, cook until fork tender. This should take around 8 minutes after boiling but check around 4 minutes & monitor them, being careful not to overcook.
- Drain in a colander, run some cold water through them & allow them to cool completely. Keep in mind residual heat continues to cook them so don’t let them soften too much in the boiling water.
- Whisk dressing ingredients together, set aside. Chop all your ingredients & add them to your potatoes along with the dressing. Using a spatula so you don’t break them, gently mix.
- Garnish with more spring onion, dill, onion & sliced pickles.
- This can be made in advanced & refrigerated until ready to serve, tastes better the next day!
