The salad is at its best when you let it rest overnight in the refrigerator.
Prep: 10 mins
Cook: 30 mins
175 gram potatoes
175 gram smoked salmon
50 gram boiled egg
10 gram capers
60 gram sour cream
120 gram Marne Honey MustardSauce
1 pinch of dill
1Cook the potatoes and boil the eggs (ca. 4-5 minutes). Let the potatoes cool off and refresh the eggs in cold water. Peel the eggs. Cut the potatoes, smoked salmon and the eggs in somewhat equal pieces. The potatoes can be cut somewhat coarser because they shrink whilst mixing. Mix the sour cream, capers, a pinch of dill and the Marne Honey MustardSauce well together in a large bowl. Then scoop the ingredients gently into the sauce. Let it rest, in order for the flavors to blend well.
2The salad is at its best when you let it rest overnight in the refrigerator.