Creamy potato salad with dill

Classic creamy potato salad with mayonnaise, crème fraîche, red onion and loads of dill – the perfect side dish for Easter.

Ingredients

• 800 g waxy potatoes (e.g. Charlotte)
• 1 dl mayonnaise
• 1 dl crème fraîche
• 1 tbsp Dijon mustard
• 0.5 red onion, finely chopped
• 3 tbsp chopped dill
• 1 tbsp apple cider vinegar
• Salt and pepper

Method

1. 1Boil the unpeeled potatoes in salted water until cooked through, about 15–20 minutes. Peel and leave to cool.
2. 2Cut the potatoes into chunks or slices.
3. 3Mix mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar into a smooth dressing. Season with salt and pepper.
4. 4Toss the potatoes with the red onion and dressing. Fold gently.
5. 5Stir in the chopped dill and serve at room temperature or slightly chilled.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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