Swedish Potato Salad

Ingredients

Potatoes 350g

Beets 100g

Romaine Lettuce 100g

Capers 15g

For the dressing:

Egg yolks 2

Sea salt 1/2 tsp

Sugar 5g

Bavarian mustard 1 tsp

Vinegar 9% 15ml

Vegetable oil 15ml

Creaming cream 38% 50ml

Boil the potatoes in their skins, let cool, peel, and dice. Do the same with the beets if you're not using pickled ones.

Meanwhile, prepare the dressing. Mix the egg yolks with salt, sugar, and mustard.

 Alternately add vinegar (if the beets are boiled, not pickled), butter, and cream, stirring until smooth.

Wash the lettuce, dry it, and cut into strips.

Cut the capers into 2-4 pieces.

Combine the vegetables, add the dressing, and serve. Season with salt and pepper to taste.

Enjoy!