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Carl @ Cracked Kitchen Window

Rustic Potato Salad with Fresh Dill

Creamy, dill-heavy, with grated egg melted into the dressing. Simple ingredients, no shortcuts.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 hour
Total Time 1 hour 50 minutes
Course: Appetizer, Side Dish
Cuisine: Polish, Slavic
Ingredients Method

Ingredients
  

The Potatoes
  • 5 - 6 medium potatoes boiled until tender
The Eggs
  • 5 - 6 hard-boiled eggs
The Dressing
  • 3 tbsp mayonnaise
  • 3 tbsp sour cream
  • Salt and black pepper to taste
The Good Stuff
  • 1 generous handful of fresh dill finely chopped
  • 2 -3 spring onions finely chopped

Method
 

Getting your hands dirty
    The boiled stuff
    1. Boil potatoes in salted water until tender. Drain and cool completely (warm potatoes ruin the dressing) then cut into rough, rustic chunks.
    2. Boil eggs for 10 minutes, plunge in cold water and peel.
    Mix it up
    1. Grate the eggs with a box grater directly into your bowl. Do not chop them!
    2. Stir mayonnaise and sour cream into the grated eggs.
    3. Gently fold the potatoes into the dressing. Do not mash.
    4. Fold in lots of fresh dill and chopped spring onions (including the green tops).
    5. Season generously with salt and pepper to taste.
    Sit and chill
    1. Chill for 1 hour. Taste for salt right before serving—cold dulls flavor.
      Serve with Cast Iron Kiełbasa.