John Myers
Contents
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Ingredients
- 500 g Small potatoes
- 1 Cucumber
- 250 g Sour cream
- 2 Garlic cloves, finely grated
- 1 bunch Leaf parsley, finely chopped
- 1 tbsp Dill tips, dried
- Black pepper from the mill
- Salt
Instructions
- Wash the cucumber well, but do not peel it. Then cut it in half and scrape it out with a teaspoon to prevent it from becoming too watery. Then grate the cucumber. Add the dried dill tips and the chopped parsley. You can of course also and much rather take fresh dill, but it wasn't available at the moment and I think the dried dill tips are an acceptable alternative.
- Put the sour cream in a separate bowl, add the grated garlic, as well as salt and pepper and mix everything well and then pour over the cucumber and mix everything well and let it steep in the refrigerator for about 1 hour.
- In the meantime, boil the jacket potatoes, drain and peel them and serve with the cucumber sour cream.
