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New Potato & Egg Salad with Dill and Mustard Dressing

This recipe is from our member Fairburns Eggs and was developed for them by Rachel Green.

New Potato & Egg Salad with Dill and Mustard Dressing


  • 500g waxy salad potatoes
  • 1/2tsp Dijon grain mustard
  • 2 tbsp sour cream
  • 3tbsp good mayonnaise
  • A dash red wine vinegar
  • 1 tbsp wholegrain mustard
  • 3 spring onions, thinly sliced
  • 4 Fairburn's British Blue eggs, hard-boiled, peeled and quartered
  • Small bunch dill, finely chopped
  • Handful parsley, finely chopped
  • Sea salt and black pepper
  • Chopped chives, to garnish


  • Boil the potatoes in well-salted water for about 15 minutes until tender. Meanwhile, mix together the mustard, sour cream, mayonnaise, a dash of red wine vinegar and a pinch of sea salt. Cut the cooked potatoes while they are hot into halves, or quarters and toss with the dressing, then leave to cool.
  • Stir the remaining ingredients into the potato mixture, keeping back a few of each of the herbs for garnish, then, when the potatoes are cool, garnish with the herbs and a twist of black pepper and serve.