Potato salad

Serve the salad with hot dogs.

It is still early but we started the barbeque season this weekend already. We got some sausages from our local butcher for some hot dogs. On the side I made a nice potato salad.

700-800 g potatoes
3 dl sour cream or crème fraîche
10 slices of pickled cucumbers (should make about 1 dl)
1 red onion
1 bunt of chive
3 spring onions
½ tbsp white wine vinegar
1 tsp Dijon mustard

Juice from ½ a lemon

½ tbsp sugar

Salt

Pepper

The ingredients.

Some recipes say that when you cook the potatoes you should not peel them but I peeled them in this recipe and cut them in ready pieces for the salad. In this way the potatoes cooked faster. However, you need to see that you do not over cook them. After the potates are cooked pour some cold water to cool them and stop the cooking.

Place the potates on the side and cut the cucumbers, red onion, chive and spring onions in small pieces. Mix them together with sour cream, lemon juice, dash of white wine vinegar, dijon, sugar, salt and pepper. You may try adding more mustard or vinegar if you like, but remember to check the taste before doing this.

Mix the cut vegetables together with sour cream and
lemon juice, vinegar and mustard.

Add the cooked potatos to the salad and mix carefully.

Add the potatoes in the end to the salad.

Put the salad in the fridge for 30 minutes before serving for the flavors to spread evenly in it. Potatosalad is perfect for lunch or as a side dish for hot dogs or steaks.

Let the salad to be in the fridge about 30 minutes before
serving.