Sour Cream & Chives Potato Salad
Ingredients:
1.5 kg potato(es)
350 g LANCEWOOD Sour Cream & Chives DIP&TOP®
5 ml wholegrain mustard
5 ml Dijon mustard
1 onion(s), finely chopped
30 ml LANCEWOOD® Sour Cream
40 ml fresh chives, chopped
salt & freshly ground black pepper to taste
Method
- Place 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.
Made With This Product(s)
