Swedish Potato Salad
User Reviews
4.9
Swedish Potato Salad
Description
This potato salad starts with boiling whole baby potatoes until firm but cooked through. After cooling, the potatoes are cut into halves or chunks. The dressing is made by thoroughly combining crème fraîche, mayonnaise, Dijon mustard, apple cider vinegar, olive oil, chopped parsley, chives, green onions, capers, diced red onion, salt, and freshly ground black pepper. Once the dressing is well mixed, the potatoes are added and gently tossed to coat evenly.
The salad is finished with extra herbs sprinkled on top for added color and freshness. Allowing the salad to rest for about 10 minutes before serving helps the potatoes absorb the dressing flavors. This salad presents a creamy, tangy, and herbaceous profile with tender yet firm potatoes, making it a versatile side dish suited for various meals.
Ingredients
- 1 kg baby potato
- 3 tbsp capers
- 2 ½ tbsp Dijon mustard
- 50 g parsley finely chopped
- 50 g chives finely chopped
- 2 tsp salt
- 1 ½ tsp apple cider vinegar
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 300 g crème fraîche
- ½ red onion medium size, diced
- ¾ tsp black pepper freshly ground
- 4 green onion chopped
Instructions
How to make Potato salad:
- Clean and boil the potatoes until done but firm, and let them cool.
- After the potatoes are cool, cut them into halves, quarters or bitesize pieces.
- In a separate bowl, mix most of the herbs, vinegar, mustard, caper, mayonnaise, creme fraiche, olive oil, the diced red onion, and the chopped spring onion. Taste as you go and add salt and pepper.
- When well combined add the potatoes and top with the rest of the herbs.
- Let the potato salad rest for 10 minutes before serving.
Notes
User Reviews
Overall Rating
4.9
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