Ingredients
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6 lbs desiree potatoes (red potatoes)
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1 cup sour cream
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1 cup mayonnaise, good-quality whole-egg
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1/4 cup dill, coarsely chopped fresh
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1/4 cup parsley, coarsely chopped fresh continental
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2 tablespoons mint, finely chopped fresh
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
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salt & freshly ground black pepper
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4 green shallots, ends trimmed, thinly sliced
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1 garlic clove, crushed
Instructions
- Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
- Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
- Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
- Notes.
- You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.