Potato Salad


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.

 Potato salad_02

Potato Salad

1kg potatoes

160 gr sour cucumbers

½ onion

14gr scallions

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.

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* 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.

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