serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Bring A Plate
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 kg baby new potatoes
- 125 g (½ cup) sour cream
- 60 ml (¼ cup) French or Italian salad dressing
- 60 ml (¼ cup) thin cream
- 125 g (½ cup) mayonnaise
- 6 eggs, hardboiled, peeled and quartered
- ¼ cup chopped flat–leaf parsley
Chilling/freezing time: 10 minutes
Instructions
- Place the potatoes in a large saucepan of lightly salted cold water and bring to the boil over high heat. Reduce the heat to low and simmer until tender. Drain and stand until cool.
- Place the sour cream, dressing, cream and mayonnaise in a bowl and whisk to combine well. Gently stir through the potatoes, eggs and half the parsley, then transfer to a serving bowl.
- Scatter with the remaining parsley and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Bring A Plate
