Pub grub at home! Try this twist on potato salad
1½ kg brushed potatoes
¹⁄³ cup chopped fresh parsley
¼ cup chopped fresh dill
3 dill pickles (100g), thinly sliced
½ cup sour cream
¹⁄³ cup whole-egg mayonnaise
1 tblsp horseradish cream
1 tblsp wholegrain mustard
1 tblsp lemon juice
Peel potatoes. Cut crossways into 1cm thick slices. Place in a stockpot. Cover with cold water. Bring to boil. Boil, uncovered, for about 8 to 10 minutes, or until tender. Drain. Transfer to a large bowl. Cool to room temperature.
To make dressing, place all ingredients in a medium jug. Season with salt and pepper. Mix well.
Add dressing to potatoes with parsley, dill and pickles. Gently toss to combine. Serve