Potato salad isn’t something that was ever part of our Christmas table when I was growing up. Typically, in Finland it’s usually part of the Labour Day festivities. It has however now become a staple of any entertaining I might host, including becoming part of my Christmas traditions. I have been making it ever since it was a huge hit at a party a long time ago. Potato salad is simple, but I think it’s crucial to get couple of things right. I have many times had potato salad that leaves you disappointed, and my one is the best one I’ve had to date. You will need crunch from the onion, and the right saltiness from the pickled cucumber. The latter in my opinion is the crucial key for it being a success. Some recipes also use apples, but I don’t see it necessary.
500g salad potatoes
1/2 dl fluid from the gherkins
1 dl mayonnaise
grinded black pepper
1 dl cream
For best result, prepare the salad a day before serving.
1. Boil the potatoes with skin on, until just about cooked, but do take care you don’t overlook them. While the potatoes are boiling, peel and chop the onions. Cut the ends off the gherkins, then cut in quarters lengthwise, then chop to cubes.
2. Once the potatoes are cooked, peel and mix with onions whilst still hot.
3. Add the gherkins and fluid, mayonnaise and pepper.
4. Rest in the fridge. Just before serving, add the cream (and salt if required).
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