Potato salad with sour cream and broth
Author: Anna @ Northern Homestead
Cuisine: Party Salad
Serves: 20
- 14 potatoes (medium size)
- 7 pickles
- 7 hard boiled eggs
- ⅕ - 1 onion (I prefer red)
- Fresh herbs
- Half to whole cup vegetable broth
- 1 cup sour cream (crème fraîche)
- Half cup juice from pickled cucumbers
- Salt and pepper to taste
- Wash the potatoes, cook, peel, and chop.
- Pour hot broth over the potatoes and stir well. The broth makes the salad juicy and it is not so sticky.
- Finely chop the cucumbers, onions, and herbs and add to the salad.
- Peel the eggs and divide in half. Separate the egg yolk and the egg white.
- Cut the egg white into small pieces and add to the salad.
- Mix the egg yolks and the juice from the pickled cucumbers in a food processor, you can do it with a fork too, it has to become a creamy mass.
- Mix the sour cream with the egg yolk mass creating a sauce, add spices.
- Pour the sauce over the salad, mix everything together.
Recipe by Northern Homestead at https://northernhomestead.com/potato-salad/
3.2.1303