-
Cook the potatoes in a large
pan of boiling salted water for 15 - 20 mins until
completely tender. Drain well, tip on to a baking tray and
toss with the lemon juice. Spread out in a single layer
and leave to cool to room temperature.
-
In a large bowl, mix the
mustard with the soured cream, most of the chives and
seasoning. Toss in the potatoes and transfer to a serving
dish. Sprinkle with the remaining chives and serve
straight away.
|
DAILY
DINNERS 
