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Potato salad with radishes and sour cream

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Ingredients for 6 servings:

  • 1 kg potatoes, waxy
  • 1 tsp, leveled salt
  • 1 pinch(s) of pepper
  • 1 pinch of nutmeg
  • 1 tbsp herb vinegar
  • 2 m.-sized onion(s)
  • 1 tbsp oil
  • 1 tsp mustard
  • 5 radishes
  • 1 cup sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

It’s best to boil and peel the potatoes the day before. Once they’ve cooled, slice them. Season with salt and pepper, nutmeg, and vinegar, and let them marinate. Dice the onions and sauté them in oil until translucent, then add them to the potatoes. Finely grate the radishes and add them as well. Finally, combine the sour cream and mustard and mix everything together.

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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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Potato salad with radishes and sour cream