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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A nice salad for every season of the year, goes fine with grilled meat, ( beef or lamb). Ingredients:
12 medium potatoes unpeeled scrubbed with a hard brush. |
2 eggs. |
1 sour hering cut in 2 cm pieces. |
4 slices of bacon rind of, chopped. |
75 gr mayonnaise. |
50 gr sour cream or greek yoghurt (drained yoghurt). |
2 cloves garlic crushed. |
30 gr gherkins, drained chopped. |
12 small amsterdam onions or similar. |
1 tbs dill chopped. |
1 tbs celery leaves chopped. |
1 tbs parsley chopped. |
1 tbs basilicum leaves chopped. |
1 medium yellow onion roughly chopped. |
4 spring onions thinly sliced. |
2tbs capers chopped. |
salt and pepper to taste. |
Directions:
1. Put potatoes in a pan , cover with cold water, bring to a boil and cook uncovered for 10-15 min or till soft .
2. Drain , set aside and let cool 30 min or till cold, then quarter and put in a large salad bowl.
3. Bring the water to a boil again and cook eggs 7 min, turn of the heat and let cool for 8 min, for medium hard.
4. Take of the heat, drain and cool under streaming cold water, peel, quarter and set aside.
5. Heat a frying pan to medium heat and cook bacon 5 min or till crisp, remove from heat.
6. Combine mayonnaise, sour cream or yoghurt and garlic in a small bowl.
7. Add all other ingredients to the bowl with the potatoes, toss to combine.
8. Add mayonnaise mixture stirr to coat.
9. Taste with salt and pepper.
10. Top with egg quarters .
11. Serve with warm white baquette.
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