Potato salad with dill cream

Name: Potato salad with dill cream
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 2 kg Potatoes (firm boiling); 4 Eggs; 1 collar Spring onions; 5 medium gherkins; 7-10 Tbsp and 100 ml cucumber water (glass); 300 g Salad cream; 2 TABLESPOONS TK-Dill; 300 g clotted cream; 7-10 Tbsp salt, white pepper, sugar; 1 small lettuce; 7-10 Tbsp Dill

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

2 kg Potatoes (firm boiling)
4 Eggs
1 collar Spring onions
5 medium gherkins
7-10 Tbsp and 100 ml cucumber water (glass)
300 g Salad cream
2 TABLESPOONS TK-Dill
300 g clotted cream
7-10 Tbsp salt, white pepper, sugar
1 small lettuce
7-10 Tbsp Dill

Directions

1
Wash the potatoes and cook for about 25 minutes. Boil the eggs for about 10 minutes. Quench everything, peel and let it cool down
2
Clean and wash spring onions and cut into fine rings. Dice cucumbers finely
3
Cut the potatoes into slices. Sprinkle with cucumber water. Finely chop 3 eggs. Mix salad cream, frozen dill and sour cream. Season to taste with salt, pepper and a little sugar
4
Loosely mix potatoes, cucumber, chopped eggs, spring onions and salad dressing. Cover and leave to stand for at least 2 hours. Clean, wash and tear lettuce into pieces. Cut the rest of the egg into slices. Season potato salad to taste again. Serve with lettuce. Garnish with egg slices and possibly dill.