A classic side dish for a barbecue or any summer meal.
300ml soured cream
2 tbsp white wine vinegar
3 spring onions, chopped
2 tbsp fresh mint, chopped
1. Boil new potatoes in salted water for 15 mins until just tender.
2. Meanwhile put soured cream into a large bowl with white wine vinegar, chopped spring onions and fresh chopped mint.
3. Add the drained potatoes, season and coat in sourec cream mix. Serve warm or cold.