potato salad

Ingredients (serves 12)

• 3kg desiree potatoes
• 250g (1 cup) sour cream
• 190g (1 cup) good-quality whole-egg mayonnaise
• 1/4 cup coarsely chopped fresh dill
• 1/4 cup coarsely chopped fresh continental parsley
• 1 garlic clove, crushed
• 2 tbs finely chopped fresh mint
• 1 tbs Dijon mustard
• 1 tbs fresh lemon juice
• Salt & freshly ground black pepper
• 4 green shallots, ends trimmed, thinly sliced

1. 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.
2. 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.
3. 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.