Swedish potato salad, known for its creamy texture and subtle flavours, is a delightful dish that pairs well with various meals. Here’s a simple recipe to make this classic dish:
Ingredients:
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2 pounds of small new potatoes
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1 cup of sour cream
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1/2 cup of mayonnaise
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1 tablespoon of Dijon mustard
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1 small red onion, finely chopped
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1/4 cup of fresh dill, chopped
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2 tablespoons of chives, chopped
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Salt and pepper to taste
Instructions:
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Start by boiling the potatoes in salted water until they are tender but still firm, about 15-20 minutes. Drain and let them cool completely. Once cooled, cut the potatoes into bite-sized pieces.
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Mix the sour cream, mayonnaise, Dijon mustard, chopped red onion, fresh dill, and chives in a large bowl. Stir until well combined.
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Add the cooled, chopped potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing until all pieces are evenly coated.
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Taste the salad and add salt and pepper as needed to achieve the desired flavour.
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Cover the salad and refrigerate for at least an hour before serving to allow the flavours to meld together.
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Garnish with additional fresh dill or chives if desired, and serve cold as a side dish.
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Swedish Potato Salad Recipe
Ingredients
- 2 pounds of small new potatoes
- 1 cup of sour cream
- 1/2 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 small red onion, finely chopped
- 1/4 cup of fresh dill, chopped
- 2 tablespoons of chives, chopped
- Salt and pepper to taste
Instructions
- Start by boiling the potatoes in salted water until they are tender but still firm, about 15-20 minutes. Drain and let them cool completely. Once cooled, cut the potatoes into bite-sized pieces.
- Mix the sour cream, mayonnaise, Dijon mustard, chopped red onion, fresh dill, and chives in a large bowl. Stir until well combined.
- Add the cooled, chopped potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing until all pieces are evenly coated.
- Taste the salad and add salt and pepper as needed to achieve the desired flavour.
- Cover the salad and refrigerate for at least an hour before serving to allow the flavours to meld together.
- Garnish with additional fresh dill or chives if desired, and serve cold as a side dish.
