1. Prepare the Potatoes

Wash the baby potatoes and cut them into bite-sized halves or quarters if needed. Place them in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a rolling boil.

Cook for about 8 minutes or until fork-tender, checking after 4 minutes to avoid overcooking.

Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow them to cool completely.

2. Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, sour cream, wholegrain mustard, white vinegar, salt, and plenty of freshly cracked black pepper until smooth and creamy.

3. Assemble the Salad

Add the cooled potatoes to a large bowl along with the chopped gherkins, parsley, spring onion, dill, and finely chopped red onion.

4. Toss Gently

Pour the dressing over the potato mixture and gently fold everything together with a spatula until evenly coated.

5. Garnish & Serve

Garnish with extra spring onion, dill, red onion, and sliced gherkins if desired. Serve immediately or refrigerate until ready to serve.