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  • thescandichef

Potato salad

Serves 6 as a side or 4 as a main


800 g boiled potatoes (use a small waxy type)

2 tbsp cold pressed rapeseed oil

100 ml mayonnaise (preferably homemade)

100 ml sour cream

1 tsp Dijon mustard

1 tsp white wine vinegar

3 salad onions

2 hard-boiled eggs

10 radishes

1 pot parsley 

4 green asparagus

grated horseradish (fresh or in a jar)

salt and pepper to season

Cut the boiled potatoes into thick slices and place them on a platter. Drizzle with cold-

pressed rapeseed oil, salt and pepper.

In a bowl, mix the mayonnaise, sour cream, mustard, vinegar, and add salt and pepper to taste. Mix well and pour this over the potatoes. It does not have to cover all the potatoes. Keep the platter out while you cut the vegetables, potato salad tastes best when it is at room temperature. Grate the egg on a coarse grater and apply over the potatoes in an even layer.

Cut the onion and radishes as thin as you can and spread out over the salad.

Cut thin strips of asparagus and place on the salad. I usually use a potato peeler.

Just before serving, garnish with chopped parsley and some grated horseradish.

Enjoy making this, let me know how it goes! @thescandichef

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