Warm Red Potato Salad

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

4 - eggs

8 medium-sized - red-skinned potatoes

bunch - fresh parsley

2 tablespoons - spring onion tops

2 sticks - celery

½ - green bell pepper

1 small - pimento (cherry pepper)

1 teaspoon - lemon-pepper seasoning

2 teaspoons - salt

1 tablespoon - Dijon mustard

4 tablespoons - mayonnaise

7 fl oz - sour cream

Hard boil the eggs, allow to cool a little then remove the shells and roughly chop the eggs. Meanwhile, boil the potatoes (don't peel them) for about 15 minutes, until tender. Drain and allow to cool to the touch and cut into cubes.
While the potatoes are cooking, finely chop the parsley, spring onion tops, celery, green bell pepper and pimento (cherry pepper). Combine all of these, along with the chopped eggs, lemon-pepper seasoning, salt, Dijon mustard, mayonnaise and sour cream in a large bowl. Add the cubed potatoes, mix gently, garnish with a sprig of flat-leaf parsley and serve at room temperature.