Scandinavian Potato Salad
Discover the irresistible charm of Scandinavian Potato Salad, a refreshing twist on the classic potato salad that’s perfect for any season. This recipe combines tender baby potatoes with the bold flavors of dill pickles, tangy capers, and a creamy dressing made with sour cream, mayonnaise, and Dijon mustard. Fresh dill and a hint of white vinegar lend a bright, herbaceous finish, while hard-boiled eggs add richness and texture. Ready in just 35 minutes, this easy-to-make side dish is ideal for picnics, barbecues, or as part of a Nordic-inspired feast. Serve chilled and garnished with sprigs of dill for a dish that’s as visually appealing as it is satisfying. Perfectly balanced in flavor and endlessly versatile, this Scandinavian Potato Salad is sure to become a new family favorite.
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 medium dill pickle
- 0.5 medium red onion
- 2 tablespoons fresh dill
- 2 tablespoons capers
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large hard-boiled eggs
Instructions
Rinse and scrub the baby potatoes to remove dirt, leaving the skins on for texture. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain and let them cool to room temperature.
While the potatoes are cooling, dice the dill pickles and half of a red onion into small, evenly-sized pieces. Chop the fresh dill finely and set everything aside.
In a large mixing bowl, prepare the dressing by whisking together sour cream, mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper. Stir in the chopped fresh dill and capers.
Cut the cooled potatoes into bite-sized halves or quarters, depending on their size. Add them to the mixing bowl with the dressing.
Gently fold in the diced pickles, chopped red onion, and capers, ensuring the potatoes are evenly coated with the dressing.
Peel and slice the hard-boiled eggs into quarters. Gently fold them into the salad or arrange them on top as a garnish for presentation.
Transfer the Scandinavian Potato Salad to a serving dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final stir and garnish with additional fresh dill, if desired. Serve chilled as a side dish or as part of a Scandinavian-inspired feast.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 23.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 462 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3412 mg | 73% | |
*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.
