Baltic Sea culinary - Estonia

Boil the unpeeled potatoes soft in salted water. Let them cool down completely. To make the salad, peel the boiled potatoes and chop into fine cubes. Mince the onion. Chop the boiled and cooled eggs (leave one egg to garnish the salad) and pickles into fine cubes.

Mix the sour cream and mayonnaise together into a sauce, season with salt and pepper. Pour the sauce onto the salad and mix up gently. Let the salad season for a few hours.

  • Estonian Potato Salad

400 g boiled potatoes
1 medium size onion
4 boiled eggs
150 g pickles

100 g sour cream
100 g mayonnaise
salt, pepper