Potato salad is a tasty treat.
You can leave the eggs in large pieces. Roni Lehti
Potato salad
500 g boiled potatoes, cut into pieces
1 apple, diced or chunked
1 small red onion, sliced
4 eggs, boiled and halved
½ pound dill, chopped
½ pound chives, chopped
50 g of porcini mushrooms
Sauce:
250 g of creme fraiche
juice of half a lemon
1 cm piece of horseradish, grated
a pinch of salt
a pinch of sugar
a pinch of black pepper
1. Prepare the sauce: Mix all the ingredients together, season and check the taste.
2. Mix all the ingredients except the eggs together, put them alternately with the sauce in a serving dish.
3. Decorate the dish with eggs, chives and dill sprigs.
Recipe: Risto Mikkola
