Our New Love for New Potatoes

We're crushing on this chilled potato salad with mustard and cornichons
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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 Sauce

Recipe 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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