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Easy Potato Salad

Source of Recipe


my father, Peter



List of Ingredients



• 4 large potatoes (boiled) - or more
  
• 2 hardboiled eggs
  
• 1/2-1 smallish onion (or a few stalks spring onion)
  
• 3-4 sour dill pickles (sometimes I leave them out)
  
• 1 granny smith apple
  
• 150g (or so) sour cream
  
• 1/2 tsp mustard powder
  
• salt and pepper to taste
  






Instructions



1. Chop potatoes into bite sized pieces.
   
   
2. Chop eggs, apple and pickes slightly smaller.
   
   
3. Chop onions very small.
   
   
4. Mix sour cream with salt, pepper and mustard. add some liquid from the pickle jar or milk to thin it slightly.
   
   
5. Miz the dressing well through the salad.
   
   
6. Keep in fridge for at least half hour to let the flavours combine. Top with dill or spring onion if desired.
   
   
7. Can be kept 2-3 days (refrigerated of course)
   
   






Final Comments


The sour cream is subtler than mayonnaise which is good with the flavours in the salad.