Ingredients:

Potatoes — 500 g
Pickled cucumbers — 2-3 pcs.
Cream (10%) — 250 ml
Grainy mustard — 1 tbsp. l.
Maple syrup — 1 ch. L.
Salt — to taste
Dill, parsley, any greens — to taste

Preparation:

1. If desired, brush the potatoes with a knife or a stiff brush or simply wash. Do not cut, pour boiling water so that it barely covers the potatoes. On medium heat, bring to a boil, add salt and cook for 20-25 minutes.
2. While the potatoes are cooked, the sauce chopped herbs and pickles. Mustard mash with maple syrup. Mix sour cream with mustard and add the greens and cucumbers. Season with salt to taste.
3. Drain the potatoes with water, gently dry the saucepan over medium heat, shaking. Then cut each potato in half and, until the potatoes are hot, pour sauce. Cover, let stand 5 minutes. and serve.

Tip: If you do not have maple syrup, replace it with liquid honey to taste. The cream sauce can replace mustard or mustard together add a little soy sauce and Worcester — not to put salt.