Estonian potato salad – a salad that is not only surprising through its origin, but above all by preparing. Here are the grated potatoes not simply cookedbut in oil crispy fried – that ensures a special Hearty, slightly nutty notethat wonderful with the fresh cucumber,, Cubes and chopped herbs harmonized.
The highlight is in fine dressing From oil, sour cream and a splash Lemon juicewhich gives the salad a pleasantly fresh lightness. Salt and sugar ensure the harmonious balance between spice and mild acid. The salad becomes perfect after a little time – the aromas combine into a wonderfully balanced whole.
A great salad for the summer, as Supplement to grilledas part of a cold buffets Or just solo as a light meal. Simple, but sophisticated!
Ingredients
- 600 g jacket potatoes
- oil
- 1 medium -sized salad cucumber
- 2 hard -boiled eggs
- 1 tablespoon of oil
- 1 eating spoon acid cream
- Lemon juice
- Salt
- Sugar
- chopped fresh herbs
preparation
Rapen the potatoes in slices, roast them in hot oil until golden yellow and drain while cooling.
The chopped cucumber and the egg cubes shred in the same way.
Mix the oil, cream, lemon juice, spices and herbs and let the salad go through it.
Leave a Reply