An easy and pretty potato salad. Smetana is a type of sour cream from Eastern/central Europe and tends to be milder in taste than other sour cream. Feel free to substitute a sour cream of your choice. Serve warm, at room temperature or cold. This potato salad will keep in the fridge for up to 4 days.
Ingredients (serves 2)
150g waxy potatoes, cut into bite sized chunks
150g cooked beetroot, cut into bite size chunks
3 tbsp smetana or other sour cream
½ small red onion, finely chopped
1 heaped tbsp capers plus a splash of caper brine
1 heaped tbsp chopped fresh dill (reserve a few sprigs to garnish)
A few grinds of black pepper
Salt to taste
Chive flowers (optional) to garnish
Method
Ingredients (serves 2)
150g waxy potatoes, cut into bite sized chunks
150g cooked beetroot, cut into bite size chunks
3 tbsp smetana or other sour cream
½ small red onion, finely chopped
1 heaped tbsp capers plus a splash of caper brine
1 heaped tbsp chopped fresh dill (reserve a few sprigs to garnish)
A few grinds of black pepper
Salt to taste
Chive flowers (optional) to garnish
Method
- Cook the potatoes in boiling salted water until tender.
- Whilst the potatoes are cooking, make the dressing. Place the smetana or sour cream in a bowl and add the chopped onion, capers, caper brine, dill and black pepper. Mix well and add salt to taste.
- Drain the potatoes. Add the still warm potatoes and the beetroot to the dressing and mix well.
- Serve garnished with chive flowers and dill.
