Kartulisalat

On the occasion of Esto community Christmas, I altered my recipe for potato salad, of Swiss origin, for that of Estonian tastes and traditions, by Karin Annus Kärner. Replace a vinaigrette base with chopped spring onions, a good dollop of whole-grain mustard, mixed in a bowl with 50/50 sour cream and mayonnaise – enough to cover the potatoes and gherkins, you don’t want them swimming - and plenty of salt and cracked pepper.

I use new waxy potatoes, which are available all year round in New Zealand, and boil them in the skins for 25 minutes, and then drain into a colander. The cooking continues as they cool, and with any luck, they cook to perfection.

When cool enough to handle, peel and slice the spuds, chuck into a bowl, and on top, plenty of cucumber dill pickles / gherkins, also sliced. No fresh dill available today, so instead scissored in Italian parsley, could also use chives – toss all ingredients, and the result is a kartulisalat that will disappear at any cold buffet.