Potato Salad
The dressing for the potatoes is delicious...it's creamy, mustardy and lemony all at the same time!
Ingredients
- 800g new potatoes
- 3 tbsp sour cream
- 1 tsp English mustard
- small bunch of fresh chives chopped
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mustard and chives. Season with salt and freshly ground black pepper, to taste. Add the lemon juice and stir to mix together.
- Roughly chop the cooled potatoes and place them in a bowl.
- Pour over the sour cream mixture, then toss to coat the potatoes. Check the seasoning.
Notes
- Enjoy this as a side to some of our chicken dishes or as part of a buffet or picnic – the links to our recipes are below.
- This potato salad can easily be made in advance and kept in the fridge until needed.
- The recipe is easily adapted if you’re cooking for less or more people.