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Categories:
potatoes cherry tomatoes parsley mint spring onions dressing light sour cream mayonnaise red wine vinegar mustard eggs
Viewed: 70 - Published at: 9 years agoIngredients
- 2 lbs new potatoes, halved
- 12 oz cherry tomatoes, halved
- 1/2 oz parsley, roughly chopped
- 1/2 oz mint, roughly chopped
- 6 None spring onions, thinly sliced
- None None Dressing
- 1/2 cup light sour cream
- 1/4 cup mayonnaise
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 4 None eggs, hard-boiled, chopped
Method
- Place potatoes in a saucepan of water. Bring to a boil on high and cook, partially covered, 8-10 mins, until just tender. Drain well and cool.
- In a large bowl, combine potatoes, tomatoes, parsley, mint and onion.
- For the dressing, whisk together sour cream, mayonnaise, vinegar and mustard in a bowl. Season to taste and drizzle on salad. Toss gently, top with egg and serve.
