Herby Potato Salad with Homemade Salad Cream

In a saucepan of boiling water, cook the new potatoes with 1 teaspoon of salt on medium-high, for 15 minutes or until the potatoes have softened but are still firm. Once cooked, drain and leave to cool, letting the steam evaporate. Once cooled transfer the potatoes to a large bowl.

Meanwhile, prepare the salad cream. In the stand mixer bowl, add the heavy cream (double cream), sour cream (soured cream), hard-boiled egg yolks, honey, lemon juice, mustard powder, apple cider vinegar, turmeric, white pepper and remaining ¼ teaspoon salt. Whisk until the sauce is smooth and starting to thicken.

Once the potatoes have cooled, pour the salad cream over them and gently toss with a spoon until the potatoes are well coated. Then, stir through the scallions (spring onions), parsley, mint, dill and chives. Serve and enjoy!