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Salad with potatoes, dill and soft-boiled eggs

Salad with potatoes, dill and soft-boiled eggs

Cook 30 min 4 persons

A hearty, handsome salad - our recipe for Salad with potatoes, dill and soft-boiled eggs is full of great textures and robust flavors. Velvety potatoes, pleasingly soft eggs and crunchy cucumbers form a mix of pleasant textures, while smoky tenderloin, spicy mustard, dill and sharp spring onions provide big flavors.

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  • 1⅘ pounds scrubbed, new potatoes
  • 4⅓ cups water
  • 1 tsp coarse salt

Mustard dressing

  • 1 cup sour cream 18%
  • 1 tbsp dijon-honey mustard
  • ½ tsp coarse salt
  • 2 cucumbers
  • ½ cup whole fresh dill sprigs
  • 5¼ ounces radishes thinly sliced
  • 7 spring onions sliced in thin rings
  • 7 ounces smoked tenderloin in strips
  • 4 hot, soft-boiled eggs
  • ½ cup whole fresh dill sprigs
  • ¾ tsp salt flakes
  • freshly ground pepper

Side dish

  • 8½ ounces toasted rye bread


1. Cook the potatoes in boiling salted water over low heat, covered, for 5-7 min. Remove the pot from the heat and set the potatoes aside, covered, for a further 5-7 min., or until tender. Drain the potatoes and let them steam off.

2. For the mustard dressing: Combine the creme fraiche, mustard and salt, cover and refrigerate for at least 15 min. Season to taste.

3. Cut the cucumber lengthwise and scrape out the seeds with a spoon. Cut into half slices and combine with the warm potatoes and chopped dill. Arrange in 4 deep plates or bowls along with the radishes, spring onions and tenderloin.

4. Pour a little mustard dressing on the salad. Peel the soft-boiled eggs. Break the eggs open or cut them in half and place one half egg on top of each portion of salad.

5. Sprinkle with sprigs of dill, salt and pepper and serve the salad with the rest of the dressing and toasted rye bread.