I don’t actually know that I have ever had potato salad in Scandinavia before. I don’t think that I have, so I can’t really tell you if this is authentic or not, but the combination of sour cream, light vinegar and dill made me think of Scandinavia, so I went with the theme. It’s definitely not like my other potato salads, which lean toward the Southern German or French styles. Nevertheless, this was very yummy and light, not heavy on the mayo or greasy. And yes, even in a pandemic, you can splurge and have smoked salmon for lunch. On a Wednesday. Just because.
Ingredients
New, firm-cooking, waxy potatoes*
2 hardboiled eggs, cut to small pieces
1/4 cup canola oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons sour cream
1 tablespoon granulated sugar
1 medium shallot very finely chopped
3 tablespoons fresh dill finely chopped
salt and pepper to taste
Directions
Cook the potatoes in their skins, as well as the eggs. You can use slightly warm potatoes for the salad or let them cool. The most important part is to dress the salad just before serving.
For the dressing
Whisk together the oil, vinegar liquids, mustard, and sour cream and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Pour the dressing over the potatoes and eggs and make sure each potato is coated. Serve immediately. Because of the sour cream and eggs, this salad should remain cool and don’t leave it in the sun/heat for long periods of time.
* I used these very, very small new potatoes; the smallest potatoes that I have ever seen, in fact. You can also use new Yukon gold, new red potatoes or new butterball potatoes. They should be small and firm/waxy. Do not use russets or other starchy potatoes.
