A nice serving of potatoes, eggs and aromatic herbs on a large plate, while the potatoes are still hot. There’s no dressing on this dish, the idea is that you should serve it together with sour cream and various pickled herring.
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- Cut the potatoes that are larger than the others in smaller pieces, so that they have the same cooking time.
- Boil new potatoes soft in lightly salted water. Pour off the water and “steam” the potatoes by shaking the pan over the hotplate.
- Peel and finely chop the onion. Cut chives small. Coarsely chop the dill. Peel the eggs and cut them into quarters.
- Add the potatoes and eggs on a large serving plate. Sprinkle with onions, chives and dill just before serving. Sprinkle with salt and pepper.
Serveringstips
Serve with pickled herring.