Serves 8



10 large potatoes, skin on

6-8 hard-boiled eggs, shelled and roughly chopped


½ cup mayonnaise

½ cup sour cream

1 tablespoon seeded mustard

2 spring onions, finely chopped

¼ red onion, finely chopped

½ bunch of chives, finely chopped

10 small gherkins, finely chopped

Salt and pepper to taste



Place the potatoes into a large pot and cover with cold salted water. Bring the potatoes up to a boil, then allow to them to cook for around 20 minutes or until they’re tender.

Drain and allow them to cool before peeling the skin off. Roughly chop and set them aside.

Grab a salad/serving bowl and add all the dressing ingredients. Give it a good mix, then throw in the potatoes and eggs and carefully fold it through the dressing. Top with finely chopped chives, and serve.

*Salad can be kept in the fridge for up to 2 days.



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