Classic Cold Potato Salad

1. 1

   Cut the radishes into thin slices and place them in ice-cold water.

2. 2

   Chop the spring onions, garlic and chives.

3. 3

   Scrub the potatoes and put them in a pot of lightly salted water. Bring the potatoes to a boil, turn heat down to a simmer and let them cook for about 10 minutes or until fork tender.

4. 4

   Drain the potatoes. Cut them in not too small pieces and place in the freezer or refrigerator while you prepare the dressing.

5. 5

   Mix mayo, sour cream and vinegar in a large bowl and season with sugar, salt and pepper. The dressing should aim to be sour/sweet/salty.

6. 6

   Gently turn the potatoes, drained radishes, spring onions, garlic and chives into the dressing.

7. 7

   Serve the potato salad not too cold and not too warm. It's really a matter of taste.

8. 8

   You can also add some of your favorite extras: capers, gherkins, raw green asparagus, sun-dried tomatoes, cucumber, dill, etc.

9. 9

   Serve the potato salad next to a nice grilled sausage or a juicy pork chop. Let the summer begin!

* Per serving · 4 servings · Values may vary.

No additional tips available.