Helen RandellPotato Salad
January 9th 2009 18:51
My most recent potato salad incorportaed potatoes, eggs and chives, with a sour cream and mustard dressing.
To serve four people as a side, boil 500g of bite sized potato pieces until tender. Drain and leave to cool slightly. Hard boil some eggs, and then peel and chop them. Meanwhile, combine 2 tablespoons of sour cream with 1 teaspoon of djion mustard, add a little red wine vinegar as well to make the dressing a little more viscose.
Place everything in a bowl and toss well. Season with salt and pepper, some chives and a sprinkling of paprika.
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