Prep and Cooking Time: 1 hour Serves: 3-4
Ingredients:
400 grams Baby Potatoes
2 Celery Stalk Finely Diced
3 Spring Onions Finely Chopped
1 tbsp Fresh Dill Finely Chopped
300 grams Sour Cream
1 tsp Apple Cider Vinegar
1½ tsp Dijon Mustard
¾ tsp Black Pepper
Salt to taste
Method:
Wash and boil the potatoes with the skin on in water with 1½ tsp of salt until al dente, cool them and cut into four halves.
In a large bowl, mix all ingredients except the potatoes; taste if you need to adjust as necessary.
Mix in the potatoes, cover and refrigerate for 2 hours before serving.
Enjoy it on its own or with pizza!
NB: Adding salt to the water is so that the potatoes will have a salty taste.
Creamy Dill Potato Salad | The Rasoi Recipes