Jax's Herb Filled Potato Salad

By Hayden Quinn
Serves  4
Preparation   10 mins
Cooking   10 mins (plus 30 mins cooling time)
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Featured in Episode 10
I thought that my potato salad was the best, but just recently we celebrated a joint birthday (Jax, myself, my grandma and my cousin) and Jax made this incredible, herby, creamy, fresh potato salad and I just have to share the recipe. I think the key to a good potato salad is to NOT put onion in it!!!! 


  • 1kg new potatoes* 
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbs seeded mustard
  • 1 bunch dill, finely chopped
  • 1 bunch chives, finely chopped
  • 1 lemon, zested. 
  • Sea salt, to taste


  1. Add potatoes to a large saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook until still tender, approx. 10mins (you don’t want to over cook the potatoes). Drain, and allow to cool (approx 30mins). Cut in half*. 
  2. In serving bowl combine sour cream, mayonnaise, seeded mustard, dill, chives, lemon zest and juice along with sea salt to taste. Mix well to combine. Toss through potatoes until well coated.


  • Try and find the smallest new potatoes you can get. 
  • If you have some really nice tiny potatoes you can leave these whole.