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.

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