Potato salad with sour cream and spring onions/chives

Simply Delicious
8 servings Prep: 15 mins, Cooking: 10 mins
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A creamy and indulgent take on the classic potato salad.

By Food24 August 30 2013
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Ingredients (8)

2 kg baby potatoes — boiled and halved
250 ml sour cream
250 ml cream cheese
1 garlic — cloves, crushed
50 ml cream — or milk
1-2 cup fresh chives — or spring onions, chopped
salt and freshly ground black pepper — to tatse
fresh parsley — handful, to serve
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Combine the sour cream, cream cheese and garlic. Add small amounts
of cream until the desired consistency has been reached. I like it to be
as thick as shop bought custard.
Add the chives and seasoning and pour over the potatoes. Mix gently
but thoroughly and  taste one of the potatoes. Adjust the seasoning and
scatter with fresh parsley leaves. I leave it at room temperature for at
least an hour before we are ready to eat it so the flavours really get a
chance to mingle.

Reprinted with permission of Simply


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