Fresh potato salad with capers and Västerbottensost


Follow these steps

800 g new potatoes, walnut size
10 baby carrots
100 g sugar peas
2 scallions or a tender leek
1 tbsp capers
200 ml crème fraîche
150 g grated Västerbottensost
2 tsp French mustard
1 tsp liquid honey
salt and black pepper from a pepper mill
various lettuce leaves

Wash and boil the potatoes gently in lightly salted water. Drain and let the potatoes steam off. Boil the carrots and sugar peas in lightly salted water separately. Slice the onion thinly and chop the capers. Mix together the crème fraîche with the Västerbotten cheese, onion, capers, mustard and honey. If the dressing is too thick, dilute with a tablespoon of water. Season with salt and pepper. Pour the dressing over the potatoes, carrots and sugar peas. Serve with salad of mixed lettuce leaves.

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