Potato salad with sour cream

Name: Potato salad with sour cream
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1,75 kg baby potatoes; 1 medium onion; 1/4 l Vegetable broth; 8 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes; 1 pickled cucumber; 1 collar Chives; 400 g sour cream; 100 g Fresh cream

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1,75 kg baby potatoes
1 medium onion
1/4 l Vegetable broth
8 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes
1 pickled cucumber
1 collar Chives
400 g sour cream
100 g Fresh cream

Directions

1
Wash the potatoes and cook covered in water for about 15 minutes. Peel and finely dice the onion. Boil up broth, onion, vinegar, salt and pepper in a pot. Remove from heat and pour into a large bowl. Drain potatoes, rinse with cold water and peel.
2
Leave the potatoes whole or cut in half depending on their size and add them to the hot stock. Leave to stand for at least 2 hours and let them cool down. Turn in the marinade in between. Clean and wash the radishes and cut them into sticks. Wash the cucumber and cut it into sticks as well. Wash chives and cut into fine rolls. Mix sour cream, crème fraîche and chives, except for a little for sprinkling. Pour a little of the potato marinade into the sour cream and stir it a little more liquid. Mix the radish and cucumber with the potatoes.
3
Wash chives and cut into fine rolls. Mix sour cream, crème fraîche and chives, except for a little for sprinkling. Pour a little of the potato marinade into the sour cream and stir it a little more liquid. Mix the radish and cucumber with the potatoes. Season to taste with salt and pepper and serve. Pour sour cream sauce over it and sprinkle with the rest of the chives
4
waiting time 1 1/2 hours