Dill adds a wonderful flavor to this potao salad and makes it a great sidedish for grilled fish and grilled chicken.
- 1 kg potatoes
- 2 dl créme fraiche
- 1 dl home made mayonnaisse
- 3 tablespoons whole-grain mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons finely chopped dill
- 1/2 leek
- 1 small red onion
- salt and pepper
Start by boiling the potatoes. Allow them to cool and then cut into pieces.
In a bowl beat together créme fraiche, mayonnaise, mustard and wine vinegar. We recommend using a home made mayonnaisse. It is so much better and takes just minutes to create. Press here for recipe..
Finely chop the dill and red onion. Cut the green leaves of the leek and dispose. Slice the leek into thin slices.
Mix the dill, red onion, leek and potato with the sauce. Taste with salt and pepper.
It is best to store in the fridge for 1-2 hours before the salad is served.
