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Sour Cream & Chives Potato SaladPlace potatoes, with their skins on, in a large pot and cover with water.
Bring to the boil. Simmer for 15 minutes until just tender.
Drain potatoes in a colander and place the colander on top of the hot pot, covering the potatoes with a clean dishcloth.
Allow the potatoes to steam for 20 minutes. Leave to cool.
When the potatoes are cool enough to handle, rub off the skins and chop them into small cubes.
In a large mixing bowl add the dip, wholegrain and Dijon mustard, onion, sour cream and salt and pepper. Mix until well combined.
Add the potatoes, gently mixing them in using a large spatula until they are coated with the dressing.
Spoon into a large serving dish and top with freshly chopped chives.
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