Name: Hayden Quinn’s Jax’s herby potato salad
Cook time: 40 min
Total time: 40 min
Yield: 4 - 6
Ingredients: Herby potato salad; 1 kilogram small new potatoes; 3/4 cup (180g) sour cream; 1/4 cup (75g); 1 tablespoon seeded mustard; 1 bunch dill, chopped finely; 1 bunch chives, chopped finely; 1 lemon, rind finely grated and juiced

I thought that my potato salad was the best, but my partner Jax recently made this incredible, herby, creamy, fresh potato salad and I just have to share the recipe. I think the key to a good potato salad is to not put onion in it!

Ingredients

Herby potato salad

1 kilogram small new potatoes

3/4 cup (180g) sour cream

1/4 cup (75g)

1 tablespoon seeded mustard

1 bunch dill, chopped finely

1 bunch chives, chopped finely

1 lemon, rind finely grated and juiced

Method

1.Add potatoes to a large saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook until still tender, approximately 10 minutes (you don’t want to overcook the potatoes). Drain, and allow to cool, then cut in half.

2.Meanwhile, in a serving bowl combine sour cream, mayonnaise, seeded mustard, dill, chives, lemon zest and juice. Season with sea salt flakes and freshly ground pepper; stir to combine. Addcooled potatoes and gently toss until well coated.

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