Method

1. Cook the potatoes: Add a splash of vinegar to the boiling water — it helps the potatoes hold their shape. Cook for 10–12 minutes or until tender, then drain well.

2. Boil the eggs: Cover eggs with cold water, bring to a gentle boil, and cook 8–9 minutes. Cool, peel, and chop.

3. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, mustard, garlic, and vinegar. Season with salt and pepper.

4. Combine: Add the warm potatoes, onion, and parsley to the dressing. Toss gently to coat, then fold through the eggs.

5. Rest and serve: Cover and chill for at least 30 minutes before serving. The flavours will come together beautifully.

Optional additions or substitutes:
This is such a versatile dish — make it your own! Garnish with parsley or basil, or add extras like ham, corn, peas, mushrooms, or fresh radish for colour and crunch. Swap ingredients to suit what’s in season — it’s hard to go wrong.

Kitchen Tip: Toss the potatoes while still warm — they’ll soak up more flavour for a truly creamy salad that tastes like home.

Best Potatoes for Salad (SA Grown)

Our growers have the best of the bunch:

• Sebago or Royal Blue – great all-rounders from Patlin Gardens and Hart’s Vegetables

• Nicola or Kipfler – buttery and firm, often from Virgara’s Garden

• Pontiac – lovely and creamy when in season

By: ASFM