Potato & Herb Salad

Potato Herb Salad

Serves 8
Cooking time 45 minutes

  • 2kg small chat potatoes
  • 1 cup gherkins, chopped
  • 2 tbsp capers
  • 3 stalks celery, chopped
  • 100g baby rocket
  • 1 red onion, finely diced
  • 1 bunch dill, chopped
  • 1 bunch continental parsley, chopped


  • ¾ cup Meander Valley Sour Cream
  • ¼ cup Greek yoghurt
  • ¼ cup extra virgin olive oil
  • ¼ cup pickle juice
  • Sea salt and pepper, to taste


  1. Cook potatoes whole and unpeeled in salted, boiling water for 20 mins or until tender. Drain and cool.
  2. Mix dressing ingredients until combined.
  3. Cut cooled potatoes into similar sized pieces. Place in a large bowl with gherkins, capers, celery, baby rocket, onion, dill, and continental parsley. Pour over the dressing and gently toss until coated. Chill in the refrigerator until ready to enjoy.