Midsummer potato plate

June 16, 2015

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
  • ½ LB red onion finely chopped
  • chives (10 g) cut small length
  • fresh dill (10g) tear or chop coarsely
  • 2 hard boiled eggs quartered
  • salt & pepper

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

 

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