Creamy Potato Salad With Herbs

"A simple potato salad that packs a punch of flavour"
 
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photo by LucyS-D photo by LucyS-D
photo by LucyS-D
photo by LucyS-D photo by LucyS-D
Ready In:
35mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Dee-Licious. I also made a half amount for 2 people. I'll admit to skipping the mint (DH would not have touched it with mint). It's 32-C today and this has been chilling most of the day waiting for dinner but I had to sample, right? ....yummm! It is just the thing to go with grilled or bbq'ed meat. You ahead, indulge, you know you want to.
     
  2. I made half of the recipe for the two of us and we loved it. The mint was a nice addition and one I wouldnt normally have thought of but it worked great for this potato salad. The dressing is very good and liked the addition of the shallots. Made and reviewed for ZWT8 - 2012.
     
  3. Outstanding potato salad. This is one feisty, in your face kind of salad. I guess its the herbs. Love it!
     
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