Time: 40 min.
Complexity: easily
Servings: 8

If you're making a new potato salad, don't waste time peeling them: the young skins contain beneficial micronutrients and will only benefit you. Wash the potatoes thoroughly, boil them, and toss with hard-boiled eggs in a delicate sour cream and mayonnaise dressing. Fresh herbs will infuse the potato salad with a summery aroma, and celery will add juiciness and crunch.

Ingredients:

• 1.3 kg small new potatoes, cut into 4 pieces
• 3 tablespoons of apple cider vinegar
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1 teaspoon of sugar
• 3 hard-boiled eggs, peeled and chopped
• 2 stalks celery, chopped
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh dill

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, apple cider vinegar, mayonnaise, sour cream, sugar, eggs, celery, chives, dill

We recommend

Preparation:

Step 1
• Place the potatoes in a large saucepan and add water to cover; season with salt. Bring to a boil, then reduce heat and simmer until tender, 10-15 minutes. Drain and transfer the potatoes to a large bowl. Add 1 tablespoon of vinegar and 0.5 teaspoon of salt and stir. Let cool.
Step 2
• In a small bowl, combine the mayonnaise and sour cream, the remaining 2 tablespoons vinegar, and sugar. Add to the potatoes along with the eggs, celery, chives, and dill; season with salt and pepper to taste; stir.

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