This classic creamy potato salad is an essential dish at every
barbecue and picnic. This recipe can be made in advance and
refrigerated until needed, and is great when feeding a large crowd
as the recipe is easily doubled.
Ingredients
Method
Place potatoes in a large saucepan of water and bring to the
boil. Cook for 12 minutes or until cooked but still firm. Drain and
leave to cool.
Mix together mayonnaise, sour cream, freshly ground Gregg's
Black Peppercorns and honey mustard dressing.
Add onions to potatoes and stir through dressing.
Sprinkle with chives to serve.