I came across this recipe in the recipe supplement of Waitrose monthly in-store magazine. I was never a big fan of Waitrose recipes, for years they always contained an expensive ingredient. Like a ready-made 'food for cooks' sauce or dressing, or something pre-prepared and thus pricier than it needed to be.
But they obviously improved on that with recession and all. And this month's selection, entitled Spring Harvest 2013 is full of delights and perfect for vegetarians too!
Out of the 25 recipes on offer, only one of them features meat (roast leg of lamb) - the rest - veggie paradise!
Here it is. I need to say straight away, I am not paid by Waitrose to publish this - not big enough fish, so to say. So it's all based on my pure enthusiasm for this month's recipe book.
I made this salad and it was a triumph. Just what the doctor ordered. Easy to make, cheap, with yummy taste of home (well, Scandinavia, which is close enough). Delish!
Scandi Potato Salad
500g new potatoes
2 red onions (I actually think one medium one is plenty) - finely sliced
100ml white wine vinegar
6 black peppercorns
1tsp coriander seeds
50g caster sugar
100ml sour cream
1tbsp wholegrain mustard
fresh dill - a bit - to garnish
Cook the potato till ready.
Meanwhile, put vinegar with sugar, coriander seeds and peppercorns in a pan and heat till the sugar melts.
Pour the hot vinegar over the sliced onions and leave for about 30 min to infuse
Boil the eggs till hard. Cool and cut in half.
Now make the sauce: mix the sour cream and mustard, adding a teaspoon of the vinegar mixture to loosen up.
When potatoes are ready and slightly cooled, cut them into chunks. Mix with the sauce. Drain the onions from vinegar and add them plus the eggs to the potato and sauce. Garnish with dill.
It is wonderful!