Shake up your usual potato salad with this salt and vinegar potato salad recipe. It’s a mouth-watering side, and vegetarian, too.
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Place the potato and vinegar in a medium saucepan. Add enough water to cover the potato. Season with salt. Bring to the boil over high heat. Cook for 6-8 mins or until just tender. Set aside for 5-10 mins to soak. Drain well. Transfer to a large heatproof bowl.
Meanwhile, bring a small saucepan of water to the boil. Add eggs and cook for 6 mins for soft-boiled* or until the eggs are cooked to your liking. Refresh under cold water. Peel and thickly slice.
Combine the mayonnaise, sour cream, lemon juice, mustard and chives in a small bowl. Season. Add half the dressing to the potato and toss to combine. Arrange the potato mixture, fennel, onion, rocket, avocado, radish, beans and egg on a serving platter. Season. Serve immediately with the remaining dressing.
*A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not eat raw egg.