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Potato salad with Pödör poppy seed oil
Production
01
Cook the potatoes for 20-22 minutes. Remove the cooking water and let the potatoes rest in the open pot for a few minutes, allowing the steam to escape. Peel them while still hot, let them cool off and then slice them. Cut the onion into thin rings and dice the cucumber, not very thinly. Snip the dill and set some of it aside for decoration.
02
In a bowl, mix the sour cream with the snipped dill, the sea salt and the poppy seed oil.
03
Add the potato, the onion and the cucumber to the flavored sour cream and mix them together thoroughly. When it is done, pour it into a nice serving dish. Garnish it with the rest of the dill.
Ingredients
2
Tbsp
500
g
small sized potatoes
225
g
salad cucumber, halved and seeded
70
g
purple onion, peeled and halved
6-8
sprig(s) of
dill
300
g
sour cream