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

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.