Place the potatoes on a large perforated tray and into a pre-heated oven steam setting 100 degrees for 45 mins Set aside 4 eggs and separate the other one reserving the yolk in a mixing bowl
Add the vinegar, dijon and seeded mustard to the yolk and whisk to combine, slowly add the oil in a steady stream whisking constantly until you achieve a thick mayonnaise
Add the sour cream to the mayonnaise, season with salt and set aside
Pick the dill and place the sprigs into a large mixing bowl, slice the spring onions and add to the bowl with the dill With 12 mins remaining on the timer for the potatoes place the remaining eggs on another tray and add to the oven
Set up a bowl of iced water for the eggs
Once the timer goes off remove the potatoes and set aside to cool at room temperature, place the eggs into the iced water to
cool
Once cool peel the eggs and cut in half, cut the potatoes in half and add the potatoes and eggs to the herbs Season the salad and dress with the mayonnaise
Place in a large serving bowl and serve