Chunky Potato Salad

As I have been alluding to in several posts over the past couple of months another move was impending. As you might have guessed the recent lack of posts coincided (more or less) with the actual time of the move: Now I'm in Sweden and things are very similar to what I grew up with in Denmark and yet oddly - sometimes surprisingly - different. I'm sure I'll have more to say about that.

When I lived in Denmark I never really gave much thought to the differences between yoghurt and what is known as tykmælk ('thick milk'), which I used to consume on a regular basis. Then I moved to the US and realised I had only the option of yoghurt - and still didn't give much thought to it. I have to say that there were times when I missed a milk product similar to tykmælk - the taste and the texture being different from yoghurt - but I got by with yoghurt.

Now that I'm in Sweden, I'm realising that tykmælk is common Scandinavian tradition. The taste and texture is due to the different bacterial cultures used for fermenting the milk. Here in Sweden it's called filmjölk or simply fil. To my delight I can also get A-fil, which appears highly similar to the Danish product A38 (an old favourite of mine) in that it's fermented with lactobacillus acidophilus - in the following recipe I used A-fil, which as these things goes might be difficult to get if you're not in the Scandinavian countries, but for substituting I would choose a plain yoghurt, preferably a less viscous variety.

Ingredients:
- 8 potatoes, large chunks, boiled
- 2 eggs, hard-boiled, quartered
- 1/2 cucumber, cut in large chunks
- 3 tomatoes, cut in boats
- a hand-full of caper berries
dressing:
- 3 dL (a little more than 1 cup) A-fil^[1]
- 1 tbsp mustard
- salt
- pepper
- fresh basil, chopped
- one onion, finely chopped

The potatoes were rinsed and cut into largish chunks and boiled till tender - the water was discarded and the potato chunks were allowed to cool.
The eggs were boiled hard, cooled, then peeled and quartered.
The cucumber and tomatoes were cut in similarly large chunks.

For the dressing, mustard was stirred into the A-fil, then added salt, pepper, freshly chopped basil and finely diced onion.

Everything was mixed in a large bowl.

Served with fried lamb sausage, mustard, and ketchup.

UPDATE: It's actually better after having stood overnight in the fridge..

^[1] Lactobacillus acidophilus-fermented milk.