Follow these steps for perfect results
Red Chilli flakes
Dill leaves
finely chopped
Salt
to taste
Lemon juice
from 1/2 lemon
Sour cream
Onion
finely chopped
Gherkins
pickled
Potatoes
boiled and peeled
Eggs
boiled
Black pepper powder
Boil potatoes until cooked but firm.
Cool potatoes completely, peel, and cut into cubes.
Boil eggs until well done (10-12 minutes).
Peel eggs and cut lengthwise into quarters.
Finely chop onion, dill leaves, and gherkins.
Make sour cream by draining whey from yogurt, then whisk with salt and lemon juice.
In a large bowl, combine potatoes, eggs, onion, dill leaves, gherkins, red chilli flakes, black pepper, and salt.
Add sour cream to the bowl.
Stir well to combine all ingredients.
Check seasoning and adjust to taste.
Serve chilled.
Expert advice for the best results
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Add a touch of mustard for extra tang.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Garnish with fresh dill sprigs and a sprinkle of black pepper.
Serve chilled as a side dish
Serve as a light lunch with crackers
Serve alongside grilled meats or vegetables
Acidity complements the creamy salad
Discover the story behind this recipe
Common in picnics and potlucks
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