Sour Cream, Mustard & Chive Potato Salad 

The sour cream base in this potato salad recipe gives it a nice creamy texture.
This potato salad is great eaten warm or cold.
 It will keep in the fridge for 4-5 days in an air-tight container. 

1 kg new potatoes, peeled and halved
1 1/2 cups sour cream
1 tbsp whole-grain mustard
1 tsp salt & pepper
2 tbsp chives

Cook the potatoes in boiling salted water until tender, drain and place back in the pot.

Add sour cream, mustard, salt and pepper mix to combine.
Spoon into a serving bowl and scatter over the chives.