Sunday, October 11, 2009

Sour Cream Potato Salad - 2 - $ - V

A couple of years ago, I caught a train from Moscow to Beijing.
It took three weeks.
I wasn't always on the train during that three weeks, because I stopped off in places like Siberia and Mongolia, but it was an epic journey.

One of my favourite parts of that journey was when the train would stop in what seemed like the middle of nowhere and women would come up to the tracks and sell their delicious wares. Cups of freshly picked raspberries, various cakes covered in honey from the women's home hives and still-warm potatoes smothered in sour cream and sprinkled with dill.
It's those potatoes that are the inspiration for this salad. I'm not quite up to bee-keeping yet.

The following amounts will easily feed four people as a side dish.


1/2kg cocktail potatoes, skins left on and scrubbed
3 eggs, boiled and peeled
4 tbs sour cream, the 'lite' kind is fine
3 tbs mayonnaise, I always go for the Japanese Kewpie brand because it's really thick and sweet, and suitable for ages 0-100, it says so on the bottle
1-2 tsp seeded mustard
Salt and pepper to season

Cut the potatoes in half, or thirds if they are really big, cover in cold water and put on to boil. Once the water is boiling they need about 5-7 minutes to cook. Test a piece before you dump out all that water. If you over cook them you are going to get the skins peeling off and end up with mash, so watch the cooking time carefully.
Strain the potatoes well and then pop them in bowl.
Cut the eggs into quarters and add them to the bowl.
Add the sour cream, mayonnaise and mustard. I find the best way to deal with dill is cut it with kitchen scissors, so hold it over the bowl and snip away.
Season with salt and pepper.
Give it a gentle stir to combine all the ingredients and make sure the potatoes are well covered in the dressing. Have a taste and adjust the flavours to your liking.
You can serve this still warm or make ahead of time and serve cold.


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