Classic Cold Potato Salad

Cut the radishes into thin slices and place them in ice-cold water.

Chop the spring onions, garlic and chives.

Scrub the potatoes and put them in a pot of lightly salted water. Bring the potatoes to a boil, turn heat down to a simmer and let them cook for about 10 minutes or until fork tender.

Drain the potatoes. Cut them in not too small pieces and place in the freezer or refrigerator while you prepare the dressing.

Mix mayo, sour cream and vinegar in a large bowl and season with sugar, salt and pepper. The dressing should aim to be sour/sweet/salty.

Gently turn the potatoes, drained radishes, spring onions, garlic and chives into the dressing.

Serve the potato salad not too cold and not too warm. It’s really a matter of taste.

You can also add some of your favorite extras: capers, gherkins, raw green asparagus, sun-dried tomatoes, cucumber, dill, etc.

Serve the potato salad next to a nice grilled sausage or a juicy pork chop. Let the summer begin!