Olsson Recipes

Nordstjernan 2015, Serves 4

Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.

• 1 LB potatoes, boiled, cut in half crosswise
• ½  red onion finely chopped
• chives (10 g) chopped
• fresh dill (10g) tear or chop coarsely
• 2 hard boiled eggs cut into eighths
• salt & pepper

Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.