A salad with a dill flavored sour cream dressing, in the German tradition.
6 1⁄2 lb potato (washed)
2 c water
1 cucumber (large, cut into cubes)
2 onion (finely chopped)
1 1⁄2 T mustard
10 oz sour cream (about 1 1/4 cups)
7 T vinegar (white wine vinegar)
salt (to taste)
pepper (to taste)
1 t sugar (ot to taste)
6 T cooking oil
1 bn dill (washed and finely chopped)
1 T stock cube (vegetable stock, powdered)
2 bn radish (washed, cut into quarters)
- Heat water in a kettle and boil potatoes for 30 minutes. Drain, let cool down until just warm, and peel them. Cut into small cubes.
- Heat 2 cups of water to boiling point. Dissolve vegetable stock in the hot water water and pour it over the diced potatoes. Allow them to stand for one hour.
- Mix mustard, vinegar and sour cream and season to taste it with salt pepper and sugar. Add the oil. and chopped dill. Pour dressing over the potatoes.
- Toss in the cucumber and radish. Let it stand for at least 15 minutes before serving. Chill, if serviong cold.
Peel the cucumber, cut into quarters alongside, and then cut into pieces.