Ingredients:
- 5 medium potatoes (I love the yellow Albert Barret ones from Lidl)
- 1 small red onion
- 5 medium pickles
- A handful of fresh dill
- A pinch of green chubritsa
- Salt and pepper to taste
- Flaxseed oil – a good amount, because it really boosts the flavor!
- Optional: grilled or fried bacon, chopped into small pieces
Preparation:
- Cook the potatoes in salted water and let them cool down – they need to be below 35°C; otherwise, the flaxseed oil will lose its benefits.
- Cut the potatoes into chunky cubes and toss them into a bowl.
- Dice the red onion finely and the pickles into slightly bigger pieces – add them to the potatoes.
- Add chopped dill, chubritsa, salt, and pepper.
- If you’re adding bacon, now’s the time to throw it in.
- Drizzle a generous amount of flaxseed oil – don’t hold back, it really makes the flavors pop!
- Gently mix everything so that all the ingredients are nicely coated in the oil.
- Serve immediately or chill in the fridge – the flavors will meld together and the salad will taste even better.
Perfect as a side for a BBQ, lunch, or just as a healthy snack
