CLAIRE'S CREAMY POTATO SALAD
Creamy potato salad contrasts with the sharpness of capers and cornichons
Provided by claire115
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cut potatoes in half. Boil unpeeled potatoes for 15-20 mins, until a sharp knife slides easily into them. Drain and transfer to a bowl.
- While the potatoes are still warm, stir in the mayonnaise and sour cream, chop and add the other ingredients, season to taste and add a little lemon juice if a sharper taste is required.
- Cover the bowl with clingfilm. When the potatoes are no longer warm, chill in the fridge for at least an hour (or overnight).
- Reserve a little of the dill and parsley for garnish
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