A potato salad is prepared using firm potatoes like the Nicola, Charlotte, Belle de Fontenay, Gourmandine, Jazzy, Annabelle and Marilyn. Firm potatoes have less starch, allowing them to remain whole and retain their ideal structure.
With these potatoes, you can leave the peel on or remove it. Cut the potatoes into small pieces. Boil or steam the potatoes first until they are cooked. Peel a shallot and mince it into small pieces. Pour it, together with the potatoes, into a large bowl. Stir the sour cream in its own container first and then scoop it over the potato salad. Finely chop some chives and dill and mix them in with the other ingredients. Finally, dribble some vinegar onto the potato salad and season to taste with pepper and salt.
A potato salad should be made while the potatoes are still warm. The reason for this is that the flavours are better able to penetrate the potato and the shallots release their flavour better.
Tip: If you have potatoes that are a little too floury, add a large dash of vinegar to the water. They will then remain firm.