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Ingredients
10 large potatoes - skin on
6-8 hard-boiled eggs - shelled and roughly chopped
Dressing:
½ cup mayonnaise
½ cup sour cream
1tbsp seeded mustard
2 spring onions - finely chopped
¼ red onion - finely chopped
½ bunch of chives - finely chopped
10 small gherkins - finely chopped
Salt and pepper to taste
Preparation
Place the potatoes in a large pot and cover with cold salted water.
Bring to a boil then cook for around 20 minutes or until tender
Drain and allow the potatoes to cool before peeling the skin off. Roughly chop and set aside
Grab a large bowl and add dressing ingredients. Mix well then add the potatoes and eggs and carefully fold through
Top with finely chopped chives and serve
This salad can be kept in the fridge for up to 2 days.
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