Tuesday,25 September, 2018
Current issue | Issue 1258, (13 - 19 August 2015)
Tuesday,25 September, 2018
Issue 1258, (13 - 19 August 2015)

Ahram Weekly

Sufra Dayma: Creamy potato salad

Al-Ahram Weekly

Serves 4

4 large potatoes
Juice of one lemon
1 onion (quartered, thinly sliced)
1 tbsp mustard
1/2 cup sour cream
1/4 cup Ranch salad cream (or) mayonnaise
1/4 cup snipped chives (by scissors)
Salt + pepper

Wash and scrub potatoes clean.  Boil in a large pan filled with salted boiling water; covering potatoes by two inches.  Cook over medium heat until al dente.  Peel and dice evenly in size; when cool enough to handle.  Add lemon juice and mix gently to distribute.  Cover and leave aside.  In a large bowl, mix all remaining ingredients well to incorporate.  Add salt and pepper; to taste.  Pour Creamy mixture over potato dice.  Mix well to integrate.  Refrigerate for 30 minutes or more, then serve aside of a main dish of meat, chicken or fish.

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