Potato Salad with Mustard Dressing
A light side salad often served for lunch or as part of a festive table.
Ingredients
- Potatoes 500 g
- Roleski French mustard 2 tbsp
- Eggs 3 pcs
- Onion 1 pc
- Sour cream 100 g
- Fresh dill to taste
- Salt to taste
We add only what we sell. The rest is up to you.
Method
- Boil the potatoes in their skins until tender, cool and peel.
- Hard-boil the eggs, cool and peel.
- Cut the potatoes and eggs into cubes.
- Finely chop the onion and dill.
- Mix the mustard with sour cream and season with salt.
- Combine all ingredients in a bowl and toss with the dressing.
- Stir and serve chilled.
