Salade de pommes de terre crémeuse aux cornichons et aux œufs

Ingrédients

• 800 grams potatoes (preferably red, firm potatoes, ideal for salads)
• 100 grams pickles DROGA
• 3 hard-boiled eggs
• 1 small white onion
• 2 tbsp sour cream
• 1 tsp mild mustard
• 2 tbsp olive oil
• A pinch of salt and pepper
• 1 tbsp pickle brine (from the jar)
• 2 tbsp fresh herbs (chives, dill)

Préparation

1. 1

   Boil the potatoes in their skins until tender...: Boil the potatoes in their skins until tender (about 25–30 minutes, depending on size). Test doneness with a fork. Once cooked, let cool, peel, and cut into chunks.

2. 2

   Boil the eggs for about 9–10 minutes, cool,...: Boil the eggs for about 9–10 minutes, cool, peel, and chop.

3. 3

   Prepare the vegetables: Slice the onion thinly. Drain...: Prepare the vegetables: Slice the onion thinly. Drain the pickles DROGA and cut into slices. Finely chop the chives and dill.

4. 4

   In a large bowl, combine the chopped potatoes,...: In a large bowl, combine the chopped potatoes, onion, pickles, eggs, and fresh herbs.

5. 5

   In a small bowl, whisk together sour cream,...: In a small bowl, whisk together sour cream, mustard, olive oil, salt, pepper, and 1 tbsp of the pickle brine.Taste and adjust seasoning. If the dressing is too thick, thin it with 1–2 tablespoons of water.

6. 6

   Pour the dressing over the salad and gently...: Pour the dressing over the salad and gently mix until everything is well coated. Taste again and season if needed.

7. 7

   You can serve the salad right away, but...: You can serve the salad right away, but it tastes even better if it rests in the fridge for at least 1 hour so the flavors can meld.