• 1kg baby red potatoes (or substitute variety)
  • 3/4 cup sour cream
1/2 cup mayonnaise
  • 1 red onion finely diced
  • 1/2 cup sliced gherkins
  • 1/2 cup fresh parsley, chopped
  • 2 teaspoons dijon mustard
  • Salt and pepper to taste



  1. Wash and cut the potatoes to the desired size. Do not peel.
  2. Place potatoes in the inner pot and cover with water.  Pop on the lid and bring the water to the boil.
  3. Once boiling, place the inner pot into the insulated outer pot.
  4. Let the potatoes cook for 20 minutes in the Billyboil.
  5. Take the inner pot out and drain the potatoes.  Rinse with cold water and let them cool.
  6. In a mixing bowl, combine all other ingredients.
  7. Add the potatoes and stir through.
  8. Cover and refrigerate until ready to serve.





Potato Salad
Tagged on: