Potato salad with herbed cream

Just cool the kipfler potatoes slightly before assembling this salad as it's best served still warm.

  • 25 mins cooking
  • Serves 8
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Potato salad with herbed cream
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup warm water
  • 3 teaspoon dijon mustard
  • 1/4 cup chives, finely chopped
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
  • 1.5 kilogram scrubbed, unpeeled medium kipfler potatoes


Potato salad with herbed cream
  • 1
    To make herbed cream, combine mayonnaise, sour cream, water, dijon mustard, chives and parsley in a screw-top jar; shake well.
  • 2
    Cook the potatoes in a large pan of boiling water until tender; drain. Cool, then slice potatoes crossways into 2cm (¾-inch) thick rounds. Drizzle potato with herbed cream.