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Finolino's potato salad

updated

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Ingredients for 2 servings:

  • 500 g potatoes
  • 1 cup sour cream
  • 1 cup crème fraîche
  • 1 bunch of herbs, e.g. dill, parsley, chervil, chives, sorrel etc.
  • 1 pinch(s) of salt and pepper
  • 1 splash of milk, if necessary
  • 1 tsp mustard, as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

a lighter version of the mayonnaise potato salads

Boil the potatoes, let them cool, and peel them. Cut them into large cubes. Finely chop the herbs and mix well with the sour cream and sour cream. Season with salt and pepper, a little mustard if desired, and thin with a splash of milk if desired. Pour over the potatoes, mix gently, and let it chill in the refrigerator for at least 4 hours. Take it out a good half hour before eating, or it won’t taste quite as good. This goes well with Nuremberg sausages, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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