White potato salad (6 servings)

• 125 g mayo
• 200 g sour cream 18%
• 1/4 tsp sugar
• 1 3/4 tsp salt
• 1/4 tsp ground pepper
• 1/2 tbsp white vine vinegar
• 3 tbsp capers
• 1/2 grated onion
• 2-3 stalks celery
• 700 g cold boiled potatoes

1. 1 day before
2. Pour mayo and sour cream in a bowl and mix thoroughly.
3. Stir sugar, salt, pepper, vinegar and capers into the dressing.
4. Put the finely grated onion into the dressing.
5. Clean the celery stalks. Slice them crosswise (3-5 mm). Put them in the dressing.
6. Stir thoroughly so the dressing becomes uniform.
7. Cut the potatoes into thick slices (~1 cm) and put them into the bowl.
8. Toss the salad so it is well-mixed.
9. Cover the bowl, and put it in the fridge until next day.

Use a 2 liter bowl.

Use celery stalks that are fine and light. If you use the outer stalks the flavor can easily become too dominant, and they often have strings, that are a pain to have in the salad. Dont use celery that have hollow stalks.

The mayo should be a simple classical mayo. No added flavors. The homemade mayo works really well in this recipe.

The sour cream should have a consistency that is more or less like that of the mayo. Some can be quite liquid, avoid them.

You can vary the potato salad by mixing it with plucked leaves of lettuce. Or you can cut chives over it. Do whatever works for you.

If you cannot eat it all, then the potato salad can last in the fridge for four days.