Saturday, July 13, 2013
Dillpotatis (Swedish Potato Salad)
This is a dish that I first made for our Midsummer party, where it was very popular. My man asked me to make it again for the 4th of July, and when my brother-in-law arrived that day he said he was really excited to see it on the table again.
With that kind of endorsement I thought I shouldn't keep the recipe to myself.
The instructions below might seem overly specific, but I think it's helpful to toss the potatoes with the dressing while they are quite warm, to help the dressing soak in. Then, you want the potatoes to be cooler when you add the herbs, so that they stay nice and bright green rather than getting cooked just from the contact with the hot potatoes.
Dillpotatis: Swedish Potato Salad with Dill
Adapted from Scandinavian Cooking via Hemslojd.com
1 lb. new potatoes such as Yukon golds or banana fingerlings
2 Tbsp. white wine vinegar
1 tsp. salt
1/4 tsp. ground white pepper
6 Tbsp. vegetable oil
Fresh herbs: chives, parsley, dill
Wash the potatoes and cut them in quarters or, if they are very small, in half. Place them in a saucepan and cover with water. Cover, bring the water to a boil, and then turn down the heat and simmer until they are cooked through, about 15 minutes.
Drain the potatoes and let them cool slightly while you make the dressing: whisk the vinegar, salt, pepper, and oil together in a small bowl.
Place the potatoes in a serving bowl and pour the dressing over them. Toss gently so that all the potatoes are covered with the dressing.
Now set the potatoes aside to cool a little further and let the dressing soak in, while you chop the herbs. No need for exact measurements here, but I'd suggest about 2-3 Tbsp. finely sliced chives, 2 Tbsp. finely chopped parsley, and 1 Tbsp. finely chopped fresh dill.
Finally, fold the herbs into the salad. Chill for an hour or two and then serve.