This salad makes a great accompaniment to meat, fish, or chicken. You can also serve it as a part of a buffet.


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Serves 4-6

You will need:
For the salad:
2 lbs new potatoes
4 eggs
1⁄4 cup chopped fresh dill
1⁄4 cup chopped fresh chives or flat-leaf parsley
For the sauce:
1 garlic clove
1 tablespoon coarsely ground Dijon mustard
1 teaspoon runny honey
3 tablespoons vinegar
1⁄2 cup olive oil
salt and black pepper, to taste
  1. Wash the potatoes well. Boil them until cooked.
  2. Boil the eggs almost hard. Let them cool.
  3. Peel and halve the eggs.
  4. Peel and chop the garlic.
  5. Add the mustard, honey, and vinegar.
  6. Pour in the oil. Season with salt and pepper.
  7. Halve or slice the hot potatoes.
  8. Add the sauce and the herbs.
  9. Garnish with the eggs.

TIP:

You can add chopped summer onions to the salad!
Photography by Recipes+styling by Sanna Kekalainen | Photography by Reetta Pasanen

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