Scandinavian Potato Salad : Potato Salads

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain potatoes and let cool slightly before peeling and cubing.

Chop red onion, cucumber, radishes, and green onions into small pieces.

In a large bowl, combine mayonnaise, sour cream, mustard, lemon juice, salt, and black pepper.

Add the cubed potatoes to the bowl and gently mix to coat.

Fold in the chopped vegetables, dill, and capers until evenly distributed.

Chop hard-boiled eggs and gently fold them into the salad.

Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Serve chilled, garnished with additional dill and green onions.

Allergens