Swedish Potato Salad À La Zarahzeta

Summary

Ingredients

• 1 kg potato (s), waxy
• 2 egg (s), hard-boiled
• 1 small Glass capers, nonpareils, 40 g / 20 g each, including the juice
• 1 bunch dill, fresh
• 1 glass salad mayonnaise, 250 g each
• 2 cups sour cream, 00 g each
• salt and pepper
• Paprika powder, noble sweet

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Instructions

1. Boil the potatoes and let them cool down together with the two hard-boiled eggs.
2. Then mix the salad dressing with the mayonnaise and sour cream. Chop the two peeled eggs into mini cubes, this is best done with a kitchen chopper, and add them to the salad dressing together with salt, some finely ground pepper and paprika powder. Add the mini-capers as they are, along with the liquid. This gives the potato salad a very light, very pleasant, sour note. Remove the stalks of the dill, roughly chop and stir into the sauce as well.
3. Finally, peel the potatoes and cut them into slices in the salad dressing. Depending on your taste, season again individually.
4. The potato salad tastes best freshly made.