Nothing beats a a potato salad, especially at a summer BBQ. Classic potato salad is brilliant, but sometimes I like to mix up up with a few herbs and a bit of lemon juice. This is a mix of a few different family recipes, and my personal favourite.

Ingredients

• 3kg desiree potatoes
• 1 cup sour cream
• 1 cup whole-egg mayonnaise
• 1/4 cup coarsely chopped fresh dill
• 1/4 cup coarsely chopped fresh parsley
• 1 garlic clove, crushed
• 1 tbs Dijon mustard
• 1 tbs fresh lemon juice
• 4 green shallots, finely sliced
• 1/4 cup cooked peas
• Note: To make this recipe vegan use lite no egg mayonaise and no sour cream.

Method

Step 1

Place whole potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15-20 minutes or until tender. Drain and set aside to cool. Cut into quarters.

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Step 2

Whisk together the sour cream, mayonnaise, dill, parsley, garlic, mustard and lemon juice in a large bowl until well combined (season with salt and pepper if making for adults only). -

Step 3

Place the potatoes, shallots and peas in a large bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated. -