Joyce’s Potato Salad

Joyce’s Potato Salad

Ingredients:

  • 1 1/2 cups potato cubes, about 2 lb (1 kg);
  • 2 hard boiled eggs, cut to small cubes;
  • 1 cup seedless cucumber or celery, cut to small cubes;
  • 3/4 cup sour cream;
  • 3/4 cup mayonnaise;
  • 1 1/2 tablespoons chopped dill;
  • Sea salt;
  • Ground black pepper, optional.

Recipe:

Serving for 4

  1. Place eggs in cold water, cook to hard boil;
  2. Shell and cut to small cubes;
  3. Cook potatoes in water until they can be poked through with a stick;
  4. Take it out, set aside to cool;
  5. Peel and cut to 3/8" (1 cm) cubes;
  6. Mix sour cream and mayonnaise in a big bowl;
  7. Add egg, potato and cucumber;
  8. Sea salt, adjust to taste;
  9. Mix in chopped dill;
  10. Top with ground black pepper;
  11. Plate and serve chill.

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