Dilled Scandinavian Style Potato Salad
Bright, fresh, and utterly satisfying, this Dilled Scandinavian Style Potato Salad brings a Nordic twist to a classic side dish. Featuring tender baby potatoes dressed in a creamy Greek yogurt base infused with Dijon mustard, white wine vinegar, and a delicate touch of olive oil, this salad achieves the perfect balance of tangy and light flavors. Fresh dill adds an aromatic burst of herbal freshness, while thinly sliced red onions provide a hint of sharpness to contrast the creaminess. Optional capers deliver a briny pop for an extra layer of complexity. With just 15 minutes of prep time and a total cook time of 20 minutes, this easy potato salad is the perfect make-ahead dish for barbecues, potlucks, or family dinners. Serve it slightly warm or allow the flavors to meld in the refrigerator—either way, it’s a Scandinavian delight that pairs beautifully with grilled salmon, roasted vegetables, or simply on its own.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 1 tsp Salt
- 0.25 cup Fresh dill
- 0.5 medium Red onion
- 0.5 cup Plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar
- 2 tbsp Olive oil
- 0.25 tsp Black pepper
- 2 tbsp Capers (optional)
Instructions
Wash the baby potatoes thoroughly. Cut larger potatoes in half to ensure uniform cooking. Leave the skins on for added texture.
Place the potatoes in a large pot and cover them with cold water. Add the salt and bring the water to a boil over medium-high heat.
Once boiling, lower the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are tender and easily pierced with a fork. Be careful not to overcook them.
Drain the potatoes and set them aside to cool slightly. Do not rinse, as the residual heat will help dry the surface for better dressing adhesion.
While the potatoes are cooling, finely chop the fresh dill and slice the red onion thinly. Set aside.
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, white wine vinegar, olive oil, black pepper, and a pinch of salt. Whisk together until the dressing is smooth and creamy. Add the optional capers at this stage if desired.
Once the potatoes have cooled (but are still slightly warm), transfer them to the mixing bowl with the dressing. Gently toss to coat the potatoes evenly.
Add the chopped dill and sliced red onion to the salad. Gently fold them in to distribute evenly. Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to suit your preference.
Transfer the potato salad to a serving bowl or platter. Garnish with additional dill if desired.
Serve the salad slightly warm or allow it to chill in the refrigerator for 1-2 hours for the flavors to meld. Enjoy!
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
