Potato and Egg Salad

Preparation Time

10 - 25 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 12 even-sized chat (small coliban) potatoes
• 4 green shallots, ends trimmed, finely chopped
• 1 1/2 tbs finely chopped fresh dill
• 6 drained cornichons (baby gherkins), finely chopped
• 2 tbs drained capers, finely chopped
• 125g (1/2 cup) THOMY Delikatess Mayonnaise
• 60g (1/4 cup) sour cream
• 1 tbs hot water
• 2 garlic cloves, crushed
• Salt & ground white pepper
• 4 hard-boiled eggs, peeled, sliced

Method

1. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat and boil, uncovered, for 12 minutes or until tender. Drain. Set aside to cool for 15 minutes. Cut in half and place in a large serving bowl.
   
   
2. Add the shallot, dill, cornichon and capers to potato and gently toss to combine.
   
   
3. Combine mayonnaise, sour cream, water and garlic in a bowl. Season with salt and pepper and stir until smooth. Add to potato mixture and toss to combine. Top with egg and serve salad.