Jax's Herb Filled Potato Salad

By Hayden Quinn
Serves  4
Preparation   10 mins
Cooking   10 mins (plus 30 mins cooling time)
Print recipe

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!!!! 

Ingredients

  • 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

Method

  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.

RECIPE NOTES AND TIPS

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

Kitchen creativity

Take a look at the recipes we’re currently loving or browse through our catalogue of all-time favourites.

View Recipes