Swedish Potato Salad
Creamy, tangy, and packed with fresh herbs, Swedish Potato Salad is the perfect side dish for any occasion. Featuring tender, fork-tender waxy potatoes coated in a luscious dressing made with a blend of Dijon and whole-grain mustard, mayonnaise, sour cream, and a hint of apple cider vinegar, this salad strikes the ideal balance of richness and zesty freshness. Chopped dill, chives, crunchy pickles, and finely diced red onion add layers of flavor and texture, while optional hard-boiled eggs bring extra heartiness. Simple to make and ready in under an hour, this Scandinavian-inspired recipe is best served cold or at room temperature, making it a delightful addition to picnics, barbecues, or holiday feasts.
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Recipe Information
Ingredients
- 900 grams small waxy potatoes (e.g., Yukon Gold or fingerling)
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 120 grams mayonnaise
- 60 grams sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 medium red onion, finely diced
- 2 medium pickles, diced
- 0.5 teaspoon black pepper
- 2 large hard-boiled eggs, chopped (optional)
Instructions
Wash the potatoes and place them in a large pot. Cover them with cold water, add 1 teaspoon of salt, and bring to a boil over medium-high heat.
Lower the heat to a gentle simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender but not mushy. Drain the potatoes and let them cool completely.
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, whisk together the Dijon mustard, whole-grain mustard, mayonnaise, sour cream, apple cider vinegar, and olive oil until smooth and creamy.
Once the potatoes have cooled, peel them if desired (leaving the skin on is also an option for extra texture). Cut the potatoes into bite-sized pieces and add them to the dressing.
Add the chopped dill, chives, red onion, pickles, and black pepper to the bowl. If using hard-boiled eggs, fold them in gently.
Toss the potato salad gently to coat all the ingredients in the dressing. Taste, and adjust the seasoning with additional salt or pepper as needed.
Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 252 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4164 mg | 89% | |
*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.
