This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 1 kg waxy potatoes
- 150 g mayonnaise
- 2 tbsp yoghurt or sour cream
- 1 tbsp mustard
- 2 tbsp chopped pickles
- 2 spring onions
- Parsley, salt and pepper
Method
- Boil potatoes until just tender, then drain and cool slightly.
- Whisk mayonnaise, yoghurt, mustard and seasoning.
- Cut potatoes and fold with dressing, pickles and spring onions.
- Chill for at least 30 minutes and finish with parsley.
Useful tip: Dress potatoes while still slightly warm so they absorb more flavour.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.