Perfect pickles 'n' potato salad

A Perfect barbecue or picnic side

Serves 6 


1kg Charlotte potatoes, halved 
4 tbsp mayonnaise
2 tbsp sour cream
2 tsp white wine vinegar
1/2 tsp freshly ground black pepper
2 tbsp fresh parsley, finely chopped
1 tsp Dijon mustard
4 spring onions, finely sliced 
4 Mrs Elswood Sweet & Sour Pickled Cucumbers, sliced
6 radishes, finely sliced
3 hard-boiled eggs, halved 
Salt and pepper to season

Place the potatoes in a large pan of boiling water and cook for 15-20 minutes until tender, drain and allow to cool.

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.

Place the cooled potatoes in a large bowl with the sliced dill spears and radish. Stir through the dressing until well combined. Transfer to a serving dish, top with the hard-boiled egg halves and serve.