Swedish potato salad recipe
Swedish potato salad recipe from Arid |
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Ingredients750g potatoes (Jersey Royals or baby potatoes)4 spring onions (finely sliced at an angle) 125ml crème fraiche 2 hard-boiled egg (diced) 25g dill (chopped - this is about one generous handful of leaves, after you have removed the tough stalks) Salt and pepper to taste |
Handy HintServe immediately or cover and refrigerate. Bring up to room temperature before serving. |
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Method1. Bring a large saucepan full of salted water to a boil. Peel the potatoes if desired and cut them into bite-size chunks. (If using new potatoes, it's usually not necessary to peel them. Just wash them well).2. Add potatoes to boiling water. Bring back to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are just tender. Pour the potatoes into a colander or strainer and rinse under cold water. Let drain thoroughly and cool. 3. Toss the potatoes with the crème fraiche, dill and eggs. Stir in the sour cream. Use more or less crème fraiche as necessary to reach the desired creaminess. Add salt and pepper to taste | |||||||||||||||||||
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