Cook and Scale
Nordic Dill Potato Salad
6 servings · 40 min total
Warm new potatoes folded into a creamy creme fraiche dressing with fresh dill, scallions, and capers. A Scandinavian summer table staple.
Ingredients
- 1 kg new potato, small, scrubbed
- 200 g crème fraîche
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 20 g fresh dill
- 3 spring onion, thinly sliced
- 1 tbsp capers, chopped
- salt to taste
- black pepper to taste
Contains: Milk, Egg, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Boil the potatoes — Boil the potatoes in salted water for 18-20 minutes until just tender. Drain and let cool slightly.
- 2.
Whisk the dressing — Whisk the creme fraiche, mayonnaise, mustard, and vinegar together in a large bowl. Season with salt and pepper.
- 3.
Toss the potatoes — Halve or quarter the warm potatoes and fold into the dressing while still warm so they soak up the flavour.
- 4.
Chill before serving — Fold in the chopped dill, scallions, and capers. Chill for at least 30 minutes before serving.