Creamy Potato Salad - cooking recipe

Ingredients

4 lbs small red or gold potatoes
3/4 cup vegetable stock
1/2 cup white wine vinegar
2 None onions, peeled and chopped finely
1 1/2 tsp sugar
1 None cucumber, peeled and chopped
8 oz radishes, trimmed and quartered
1 bunch chives, very finely chopped
1 cup light mayonnaise
1 cup sour cream

Preparation

Boil the potatoes in a large pan of lightly salted water for for about 20 mins until just tender. Meanwhile, in a separate pan simmer the stock, vinegar, onions and sugar with 1 1/2 tsp salt and some freshly ground black pepper for 8-10 mins.
Drain the potatoes and peel off the skins. Cut the potatoes into thick slices and place in a large bowl. Add the stock and onion mixture and leave for 1 hour, stirring occasionally. Gently stir in the cucumber, radishes and chives (reserving some for garnish).
Mix together the mayonnaise and sour cream and gently stir into the potato salad. Cover and chill for 45 mins. Serve garnished with the remaining chives, cucumber and radishes.