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Potato & egg salad with sour cream
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Prep Time:
12 minutes
Cook Time:
25 minutes
Total Time:
37 minutes
Elevate potato salad with a hint of luxurious caviar.
Ingredients:
  • 1.5kg chat (small coliban) potatoes
  • 6 eggs
  • 190g (3/4 cup) sour cream
  • 82.50 ml loosely packed finely chopped fresh chives
  • Salt & freshly ground black pepper
  • 200g red salmon roe (caviar)
Instructions:
  • In a saucepan, submerge the potatoes in cold water and bring to a boil over high heat. Lower the heat to medium and simmer uncovered for 25 minutes until tender. Drain and let cool for 15 minutes before slicing the potatoes in half.
  • While you wait, place eggs in a saucepan filled with cold water. Bring to a boil, then lower heat to medium and cook for 7 minutes, stirring occasionally. Drain and cool eggs under cold running water.
  • In a jug, mix sour cream, lemon juice, and chives, then season with salt and pepper. Add the mixture to the potatoes and gently toss to combine. Peel and quarter the eggs.
  • Transfer the flavorful potato salad to a serving bowl and generously layer with eggs and delicate salmon roe. Finish with a sprinkle of freshly ground pepper for that perfect touch of seasoning.

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