Swedish-style potato salad

I love potatoes in all guises and disguises, and will happily eat them every day, given a chance. A potato salad is a must for any BBQ, it's a perfect side dish for grilled meat, fish, sweet peppers or mushrooms. There are many versions of potato salad - with mayo, mustard dressing, vinaigrette or oil. Eastern and Northern European recipes often ask for a soured cream as one of the ingredients. In Italy they might add a good glug of extra virgin olive oil and add a handful of capers - that's the way my mother-in-law prepares a potato side dish.

Swedish-style potato salad
Ingrdeients:
3 medium sized potatoes
4tbsp soured cream
1tbsp pickle brine
2tbsp chopped sweet pickled gherkins, + more for decoration
a handful of fresh dill, chopped

Peel and cut potatoes into big chunks, cook in salted boiling water until tender. Drain and add the soured cream and pickle brine, while potatoes are still warm. Chop the dill and gherkins and mix with the salad. Add more gherkins to decorate the salad.

This is my kind of food - potatoes and pickles, and who cares about the grill?! For me that's already a super meal.

In this recipe I have used Swedish sweet pickled Felix gherkins from the latest Degustabox. Unlike many British supermarket varieties of pickles which taste of nothing but vinegar, these gherkins are flavourful and tasty, with a right balance of sweet and salty. They are cooked using a traditional recipe with vinegar, sugar and spices. They are crunchy and crisp, and lovely in sandwiches.