A classic side dish for a barbecue or any summer meal.

500g new potatoes

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.

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Why not serve with Tabasco Tiger Prawns?