Potato Salad With Parsley And Mint - cooking recipe

Ingredients

2 lbs new potatoes, halved
12 oz cherry tomatoes, halved
1/2 oz parsley, roughly chopped
1/2 oz mint, roughly chopped
6 None spring onions, thinly sliced
None None Dressing
1/2 cup light sour cream
1/4 cup mayonnaise
1 tbsp red wine vinegar
1 tsp dijon mustard
4 None eggs, hard-boiled, chopped

Preparation

Place potatoes in a saucepan of water. Bring to a boil on high and cook, partially covered, 8-10 mins, until just tender. Drain well and cool.
In a large bowl, combine potatoes, tomatoes, parsley, mint and onion.
For the dressing, whisk together sour cream, mayonnaise, vinegar and mustard in a bowl. Season to taste and drizzle on salad. Toss gently, top with egg and serve.