Ingredients:
- about 2 kg potatoes ( I prefer to use Agria, but the pink ones will do as well. Just ask your green grocer for salad potatoes and you'll be fine.)
- 500 g sour cream (I use the light version)
- 2 heaped Tbsp mayonnaise
- 2 heaped tsp (English) mustard, mild
- salt & pepper to taste
- 3 spring onions, finely chopped
Preparation:
Peel and boil the potatoes for about 15-20 minutes until done. Do not overcook them, otherwise they'll fall apart. Drain and let cool. Whisk the sour cream with the mayonnaise until creamy and combined. Season with salt and pepper. Make sure the flavours are all a bit 'overdone' as this is the base that will give your potatoes flavour. It is quite hard to add more flavour once the potatoes are combined with the mixture. Add the mustard (If you don't like the tangy flavour of mustard, just add a little bit at a time and taste.) and the spring onions. Cut the cold potatoes in bite size chunks and mix with the sour cream mixture. Cover the bowl with clingfilm and let it cool completely in the fridge. This also gives the potatoes time to take on the flavours. Serve cold.
This salad is also nice for lunch. Eat with toast.
Variations:
- You can add some capers or gherkins if you like.
- If you don't like the 'lean' version, use mayonnaise only.
- Chives are also a nice addition instead of spring onions.
No comments:
Post a Comment