Ingredients
Method
1.Place potatoes in a large saucepan and cover with cold water. Bring to boil on high. Reduce heat to medium and simmer, uncovered, for 10-15 minutes or until just tender. Drain, cover and refrigerate for 30 minutes to cool completely.
2.In a bowl, combine potato with onion, tomato and olives.
3.In a small bowl, whisk sour cream, vinegar and milk. Pour half of the dressing over salad and toss gently to combine. Add basil, tossing gently to combine. Drizzle with remaining dressing.
4.For the dressing, whisk together olive oil, vinegar and mustard in a bowl. Toss through potato and tomatoes. Sprinkle with dill.
Olive oil is a cheaper and healthier alternative to creamy-based dressings.
Note
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