- 1 kg small, waxy potatoes
- ¾ cup Pams mayonnaise or sour cream
- 1 large red onion, sliced
- ½ bunch chives, snipped
- 3-4 tbsp Pams wholegrain mustard
- salt & pepper
Cook the potatoes in boiling salted water for about 20 minutes, until tender. Drain well.
Mix the warm potatoes with the mayonnaise or sour cream and season with salt and pepper. Divide the potatoes between serving bowls and scatter with onions and chives.
Add small dabs of mustard and leave to cool.
Cooking tip: Soak slices of red onion in a bowl of iced water for 10 minutes, stirring them once or twice before draining, and they won't be as pungent.