Serves 6
Ingredients
1kg baby potatoes, halved if large
2 teaspoons vinegar
3 large free-range eggs, at room temperature
1/3 cup (80g) sour cream
1/3 cup (100g) quality mayonnaise
2 teaspoons Dijon mustard
1/4 cup (30g) Cheeki Garlic Biltong, finely chopped, plus extra to serve
2 tablespoons chopped dill, plus extra to serve
3 pickled cucumbers, sliced
Place the potatoes in a saucepan and cover with cold water. Add a good pinch of salt and 1 teaspoon of the vinegar and bring to the boil over medium heat. Reduce the heat to a simmer and cook for 12-15 minutes or until tender. Drain and run under cold water. Set aside to cool in a large bowl.
Bring a small saucepan of water to the boil over high heat and add remaining vinegar. Gently lower the eggs into the pan, return to the boil and simmer for 6 minutes. Drain the eggs and place in a bowl of iced water until cool. Peel and cut in half.
Whisk the sour cream, mayonnaise and mustard together, then stir in the chopped biltong and dill. Season to taste with salt and freshly ground black pepper.
Add the dressing to the potatoes and toss to combine. Transfer to a serving dish and top with the pickles, eggs and a cheeki sprinkle of extra biltong and dill.