Sour Cream Potato Salad - Kartoffelsalat Med Surfløde

• potatoes↗8 cups

  diced

• cucumber↗1 cup

  diced

• onion↗1 tablespoon

  minced

• celery seed3⁄4 teaspoon
• salt↗1 teaspoon
• white pepper1⁄2 teaspoon
• eggs↗3

  hard boiled (only using yolks for dish)

• low-fat sour cream or regular sour cream↗1 1⁄2 cups
• low-fat mayonnaise or regular mayonnaise↗1 cup
• vinegar↗1⁄4 cup
• dry mustard1 teaspoon
• chopped chives (optional garnish) or chopped scallions (optional garnish)2 tablespoons

Step-by-step instructions

1. 1

   In a large soup pot add uncooked diced potatoes and water to cover. Bring to boil and cook until potatoes are tender. Drain and rinse potatoes.

2. 2

   Combine the cooked potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.

3. 3

   To prepare dressing combine hard boiled egg yolks with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.

4. 4

   Let stand 15 minutes before serving.

5. 5

   Garnish with chives or scallions.