Potato salad with apple, capers and dill pickles

Potato salad with apple, capers and dill pickles

Bramborovy salat

By
From
Hazana
Serves
4
Photographer
Mowie Kay

All kinds of potato salads are made by Ashkenazi Jews, especially for the Sabbath. Sometimes a little diced cucumber or celery is added, or some cooked carrot, beetroot or peas. The dressing can vary from a simple vinaigrette or mayonnaise to a mixture of sour cream and mustard. In this recipe from Prague, the salad is dressed with mayonnaise and sour cream or smetana – a cultured cream similar to crème fraîche that is widely used in cooking all over Central and Eastern Europe.

Ingredients

Quantity Ingredient
675g new potatoes
1 small apple, peeled, cored and diced
1 small onion, finely chopped
1-2 gherkins or dill pickles, chopped
2 teaspoons capers
2 tablespoons finely chopped flat-leaf parsley
4 tablespoons mayonnaise
2 tablespoons sour cream or smetana
1 teaspoon wholegrain mustard
salt
freshly ground black pepper
1 hard-boiled egg, chopped

Method

  1. Cook the potatoes in their skins in lightly salted water for 20 minutes or until tender. Drain and leave until cool enough to handle, then peel if necessary – there’s no need to peel small new potatoes. Cut the potatoes into thick slices or large dice. Add the apple, onion, gherkin, capers and parsley.
  2. In a small bowl, mix together the mayonnaise, sour cream and mustard. Season with salt and pepper, then pour over the potato salad and toss lightly. Serve cold, garnished with hard-boiled egg.
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