Swedish-style potato salad

Ingredients for 6 servings:

• 1 kg triplets
• 3 tbsp oil
• 2 tbsp sour cream butter
• 1 tsp salt, coarse
• 300 g radishes
• 5 m.-sized pickle(s)
• 3 spring onions
• 200 g smoked salmon
• 1 bunch of chives
• 4 eggs
• 300 g sour cream
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 150 ml vegetable stock
• 1 tbsp mustard, hot, e.g. Löwensenf
• ½ bunch of dill
• e.g. salt and pepper
• n. B. raw cane sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Oven-baked potatoes

Preheat the oven to 200 degrees Celsius. Boil the eggs hard. Mix the oil and butter and warm gently. Quarter the potatoes, toss thoroughly with the oil, butter, and salt, and place them on a baking sheet. Roast for about 45 minutes, until the potatoes are tender and golden brown. In the meantime, slice the radishes and cucumbers into sticks and the spring onions and chives into rings. Dice the salmon slices. Quarter the eggs. When the potatoes are done, place them in a large bowl. Carefully fold in all the other ingredients. Chill. For the dressing, first finely chop the dill, then mix with the olive oil, apple cider vinegar, sour cream, mustard, and vegetable stock. Season to taste with salt, pepper, and sugar. When serving, pour the dressing over the salad ingredients.