Dutch Cream Potato Salad

Dutch Cream Potato Salad 

Serves 3-4 


750g Dutch Cream potatoes (peeled).

4 green onions (finely sliced).

2 tbsp vinaigrette.

1/2 cup good-quality mayonnaise.


Sea salt and black pepper.

1 tbsp chopped flat-leaf parsley.

1 tbsp chopped mint.

1 tbsp chopped garlic chives. 


Place potatoes in a saucepan. Cover with water and bring to the boil over medium heat. Simmer for 12-15 minutes or until just cooked, then drain and cut into thick slices. Place potatoes and onions in a salad bowl. Whisk together 2 tbsp vinaigrette, 1/2 cup mayonnaise and a squeeze of lemon and spoon over potatoes, toss gently. Season with sea salt and black pepper and sprinkle with 1 tbsp chopped flat-leaf parsley, 1 tbsp chopped mint and 1 tbsp chopped garlic chives.