Norwegian Potato Salad

Method

1. 1

   Cook the potatoes

   Put the potatoes in a saucepan and cover with cold water. Bring to the boil over high heat, then simmer over medium heat for 15 to 20 minutes, until a knife slips into the centre easily.

2. 2

   Cool and cut

   Drain the potatoes and leave them in the colander for 5 minutes, until steaming stops. When cool enough to handle, peel if you like and cut into bite-sized pieces.

3. 3

   Mix the dressing

   In a large bowl, stir together the soured cream, mayonnaise, vinegar, mustard, salt and pepper for about 1 minute, until smooth. Taste and adjust the seasoning before adding the potatoes.

4. 4

   Fold together

   Add the potatoes, red onion, apple, dill and chives. Fold gently for 1 to 2 minutes, until everything is coated and the potatoes mostly hold their shape.

5. 5

   Chill and serve

   Cover and refrigerate for at least 30 minutes, until cool and the flavours have melded. Give it one gentle fold before serving.

Tips

• Keep the potatoes whole while cooking so they do not become waterlogged.
• Use a large spoon and fold gently rather than stirring vigorously.
• Taste the dressing before adding the potatoes, then adjust the seasoning.

Swaps

• Use a firm pear in place of the apple.
• Use extra dill or chives in place of the other herb.

Storing

Cover and refrigerate leftovers, then fold gently before serving.