Swedish Creamy Potato Salad

• 1 kg waxy potatoes
• 150 g sour cream
• 75 g mayonnaise
• 15 g Dijon mustard
• 15 ml white wine vinegar
• 1 piece red onion, finely chopped
• 100 g pickled cucumber, diced
• 15 g fresh dill, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1Scrub the potatoes and cut any large ones in half so they cook evenly.
2. 2Boil the potatoes in salted water until just tender, then drain and let them steam-dry for 10 minutes.
3. 3Cut the warm potatoes into bite-size pieces and let them cool to room temperature.
4. 4Whisk sour cream, mayonnaise, Dijon mustard, vinegar, salt and black pepper in a large bowl.
5. 5Fold in the red onion, pickled cucumber and dill.
6. 6Add the potatoes and gently mix until coated without breaking them up too much.
7. 7Chill for at least 30 minutes before serving and adjust seasoning if needed.