Swedish Potato Salad À La Zarahzeta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and let them cool down together with the two hard-boiled eggs.
- 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.
- Finally, peel the potatoes and cut them into slices in the salad dressing. Depending on your taste, season again individually.
- The potato salad tastes best freshly made.
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