Nye Kartofler Og Rte Salat Pea and New Potato Salad
Delight your taste buds with Nye Kartofler Og Rte Salat, a creamy and refreshing Pea and New Potato Salad that celebrates the best of Nordic-inspired flavors. This vibrant dish features tender new potatoes and crisp peas, perfectly complemented by flakes of smoked trout or salmon for a subtly smoky richness. The tangy dressing, made with sour cream, mayonnaise, Dijon mustard, and a splash of lemon juice, is elevated with fresh dill and chives for an herby finish. Ready in just 35 minutes, this salad is easy to prepare and ideal for serving as a light lunch, picnic staple, or side dish at your next gathering. Whether served chilled or straight from the bowl, this recipe combines simplicity with bold, fresh flavors, making it a standout addition to any table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams new potatoes
- 200 grams frozen peas
- 150 grams smoked trout or smoked salmon
- 75 grams sour cream
- 50 grams mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill
- 2 tablespoons fresh chives
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
1. Wash the new potatoes thoroughly and cut any larger ones in half so they are roughly equal in size.
2. Place the potatoes in a pot of salted water and bring to a boil. Cook for about 15 minutes or until they are fork-tender. Drain and allow them to cool to room temperature.
3. While the potatoes are cooling, bring a small pot of water to a boil. Add the frozen peas and cook for 2-3 minutes until bright green and tender. Drain and rinse under cold water to stop the cooking process.
4. In a small mixing bowl, prepare the dressing by combining sour cream, mayonnaise, Dijon mustard, lemon juice, chopped fresh dill, chopped chives, salt, and black pepper. Stir until smooth and well combined.
5. Once the potatoes are cool, transfer them to a large mixing bowl. Add the cooked peas and flake the smoked trout or smoked salmon into bite-sized pieces over the top.
6. Pour the dressing over the potatoes, peas, and smoked fish. Gently toss to coat all ingredients evenly, being careful not to break apart the potatoes too much.
7. Taste and adjust the seasoning with additional salt and pepper if needed.
8. Garnish with a few extra sprigs of dill or chives and serve immediately, or refrigerate for up to 24 hours and serve chilled.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3165 mg | 67% | |
*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.
