Potato Salad with Herbed Cream

10 minutes + 15 minutes Serves 8


  • 1.5 kg scrubbed, unpeeled baby potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tsp dijon mustard
  • 1/4 cup chives, finely chopped
  • 1/2 cup parsley, coarsely chopped
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1. Cook the potatoes in a large pot of boiling water until tender. Drain and cool completely.

2. To make herbed cream, combine mayonnaise, sour cream, 1/4 cup warm water, mustard, chives and parsley in a screw-top jar and shake well.

3. Slice potatoes crossways into 2cm thick rounds and drizzle with herbed cream