Scandinavia loves a potato, and when new potatoes come out of the ground, they try to keep the preparation as simple as possible.
For this simple salad, the potatoes are boiled until just tender, and then added to a mustard sauce while still warm. A little bit of chopped cornichons, capers and dill add crunch and brightness
Eat it while still warm, but these potatoes are still delicious when cold. We're in love with them, too.
To learn more, read our story "A Midsummer Night's Feast."
Swedish Potato Salad with Mustard SauceRecipe from the Tasting Table Test Kitchen
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
3 pounds small new potatoes, halved
½ cup mustard sauce
¼ cup chopped cornichons
2 tablespoons chopped capers
Salt and pepper, to taste
Chopped dill, for garnish
1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes.
2. Drain in a colander and transfer to a large mixing bowl. Add the mustard sauce, cornichons and capers and toss until everything is well coated. Season with salt and pepper. Transfer the potatoes to a platter and garnish with the dill. Serve while still warm.
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