Potato salad

Method

Boil the waxy potatoes in salted water for 15-20 minutes until just tender but still firm, then drain and cool slightly before cutting into cubes. Finely dice the onion and dill pickle, and cut the ham into small cubes. In a large bowl, whisk together the mayonnaise, soured cream, and white wine vinegar until smooth, then season with salt and white pepper. Combine the cooled potatoes, onion, pickle, and ham with the dressing, folding gently to avoid breaking the potatoes. Chill for at least 2 hours before serving, then garnish with fresh dill. This traditional Finnish version is less sweet than some variations and emphasises the tangy flavour of the pickle.