Ingredients

The following ingredients have 5 Servings
  • 1.2 kg large floury potatoes, such as sebago, scrubbed
  • 4 dill pickles, thinly sliced widthways, plus 100ml pickling liquid
  • 70 ml chicken stock (substitute with vegetable stock for vegetarians)
  • 2 tbsp white wine vinegar
  • ½ Spanish onion, thinly sliced
  • ½ garlic clove, finely chopped
  • 120 gm sour cream
  • 1/3 cup each coarsely chopped dill and flat-leaf parsley, plus extra to serve
  • 2 egg yolks
  • 1 tbsp German-style mustard
  • 2 tbsp white wine vinegar
  • 220 ml olive oil
  • 3 tsp jarred grated horseradish

Instruction

  • For mustard and horseradish mayonnaise, whisk yolks, mustard and half the vinegar in a bowl to combine. While whisking continuously, gradually add oil, starting with a few drops at a time then in a thin steady stream, until thick and emulsified. Whisk in horseradish and remaining vinegar, season to taste and refrigerate until required. Makes about 1¼ cups; mustard and horseradish mayonnaise will keep refrigerated for 5 days.
  • Combine potatoes and enough cold salted water to cover generously in a large saucepan, bring to the boil over medium-high heat and cook until very tender when pierced with a skewer or sharp knife (45-50 minutes). Drain, set aside to cool, then peel and thickly slice. Transfer to a large bowl, add pickle, pickling liquid, stock, vinegar, onion and garlic, season to taste and stand until cooled to room temperature (20-30 minutes).
  • Whisk sour cream and half the mustard and horseradish mayonnaise (reserve remainder for another use) in a separate bowl to combine and season to taste. Add to potatoes, stir to combine well (the potatoes will break up a little as you do this), then stir in herbs and serve at room temperature scattered with extra herbs.