Directions
1 Place the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, drain and allow to cool.
2 To make the dressing, whisk together the mayonnaise, sour cream, white wine vinegar, black pepper, parsley and Dijon mustard in a small bowl. Season well and set aside.
3 Place the cooled potatoes in a large bowl with the spring onions, sliced pickled cucumbers and radish. Stir through the dressing until well combined. Transfer to a serving dish, top with the hard-boiled egg halves and serve.
Recipe courtesy of Mrs Elswood
