This is the recipe to my mothers great potato salad, which I have tweaked a little to make it lactose free. It still remains fresh and delicious, just a little bit healthier 🙂
I remember this summery potato salad since I was a kid. It used to accompany great weather, BBQ and a lot of fun for my family and now so many years later it installs the same feeling for my kids. It´s fresh, it´s delicious and I have the feeling that you and your family are going to enjoy it just as much as my family does, so here we go.
160 gr sour cucumbers
220gr lactose free sour cream (made from lactose free *súrmjólk,)
205 gr mayonnaise
5 medium eggs
1-2 tbsp. mustard
1 tsp. season all
Boil the potatoes for roughly 30 minutes (depending on size), or until you can push a knife though the middle without a resistance. Then peel them and roughly chop them down. Boil the eggs for about 10 -12 minutes. Finely chop the onion, scallions, cucumbers and eggs.
Now put everything in a big bowl along with the mayonnaise, sour cream, mustard and season all, and mix it all together and let it stand in the refrigerator for at least 2 hours to get a richer flavor. The longer you let it rest the better it gets. When your ready to serve it you can decorate it with a little bit of parsley or chive so it looks nicer.
* Súrmjólk is an Icelandic dairy product which is similar to buttermilk. In Iceland it is now available without lactose. I don´t know if it´s possible to get something similar outside of Iceland, but don´t worry, if you can get your hands on a lactose free yogurt you can use that too and just add a little bit of lemon to it until the flavor is right. If that is not available either, you can just use mayonnaise, just make sure to use a thick mayonnaise and add a little bit of lemon to adjust the flavor. However, regardless of if you have a yogurt, súrmjólk or buttermilk, you will need to strain it for a few hours to get the right thickness and take the edge oft the awfully sour taste that at least súrmjólk has. To strain it I put a paper-towel in my colander and poor the súrmjólk in, then I place the colander on top of a bowl and just leave it for a few hours. The result will be a beautifully rich and thick sour-cream sitting on top of the paper towel, which I can then use for my potato salad.