Scandinavian Potato Salad with Dill Pickles and Eggs
Serves | 2 to 4, depending on how it is served |
Prep time | 5 minutes |
Cook time | 10 minutes |
Total time | 15 minutes |
Allergy | Egg |
Dietary | Vegetarian |
Meal type | Appetizer, Lunch, Salad, Side Dish, Snack, Starter |
Misc | Pre-preparable, Serve Cold |
Occasion | Barbecue, Casual Party, Christmas, Easter, Formal Party |
Region | Swedish |
By author | Karen S Burns-Booth |
A delicious Scandinavian inspired potato salad with dill pickles, red onions and boiled eggs - this salad is perfect when served with fish, seafood, cold cuts and charcuterie, especially picked and soused herrings. Serves 2 as a main meal and 4 as a starter or as an accompaniment. (Although I have called this is a Scandinavian potato salad, this type of salad is popular in Poland, Holland, Germany, Russia and France. Perfect for picnics and lunch boxes too.)
Ingredients
- 450g new potatoes (scrubbed with skin on, chopped into small chunks)
- fresh dill, finely chopped
- fresh parsley, finely chopped
- fresh chives, finely chopped
- 1/2 red onion (peeled and cut into very thin rings)
- 6 large dill pickles, sliced or diced (gherkins or 12 cornichons)
- 2 large free-range eggs (hard boiled, and cut into quarters)
- 3 tablespoons mustard mayonnaise (mayonnaise de Dijon, mixed with 1 tablespoon of dill pickle juice)
- salt and white pepper
Note
A delicious Scandinavian inspired potato salad with dill pickles, red onions and boiled eggs - this salad is perfect when served with fish, seafood, cold cuts and charcuterie, especially picked and soused herrings. Serves 2 as a main meal and 4 as a starter or as an accompaniment. (Although I have called this is a Scandinavian potato salad, this type of salad is popular in Poland, Holland, Germany, Russia and France. Perfect for picnics and lunch boxes too.)
Directions
Step 1 | Boil the potatoes until they are soft but still have a bite to them. (For about 8 to 10 minutes) |
Step 2 | Drain the potatoes and allow to cool. |
Step 3 | Mix the mayonnaise with the dill pickle liquor and then fold in the chopped herbs. |
Step 4 | Add the herb mayonnaise to the cooked and cooled potatoes, and mix through gently before adding the diced dill peppers. Spoon the potatoes into a serving bowl and garnish with the quartered eggs and onion rings. If slicing the dill peppers, push them in to the potato salad now, as seen in the photos. |
Step 5 | Garnish with more dill, parsley and chives and serve as an accompaniment to fish and seafood, as well as cold cut meats and charcuterie. |
Step 6 | Serving suggestions: Sit some cooled soused or pickled herrings on top of the potato salad for a Scandinavian style fish salad. Or, add chopped smoked sausage and ham to the salad. |