LJ fairburn Poultry


New Potato and Egg Salad with Dill and Mustard Dressing



  • 500g waxy salad potatoes
  • ½ tsp Dijon grain mustard
  • 2tbsp sour cream
  • 3 tbsp good mayonnaise
  • A dash red wine vinegar
  • 1 tbsp wholegrain mustard
  • 3 spring onions, thinly sliced
  • 4 Fairburn’s British Blue eggs, hard-boiled, peeled and quartered
  • Small bunch dill, finely chopped
  • Handful parsley, finely chopped
  • Sea salt and black pepper
  • Chopped chives, to garnish


Boil the potatoes in well-salted water for about 15 minutes until tender. Meanwhile, mix together the mustard, sour cream, mayonnaise, a dash of red wine vinegar and a pinch of sea salt. Cut the cooked potatoes while they are hot into halves, or quarters and toss with the dressing, then leave to cool.

Stir the remaining ingredients into the potato mixture, keeping back a few of each of the herbs for garnish, then, when the potatoes are cool, garnish with the herbs and a twist of black pepper and serve with the ham.