Dilled Scandinavian Style Potato Salad Food

CREAMY DIJON-DILL POTATO SALAD

Steps:

• Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
• Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
• Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
• When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

DILL POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
• Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
• Pour dressing over potatoes and toss gently. Chill before serving.

SOUTHERN DILL POTATO SALAD

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
• In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
• Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

DILL AND SOUR CREAM POTATO SALAD

Steps:

• Put potatoes in a large pan, cover with water, and boil until tender.
• Drain, and cut into bite-sized pieces, leaving skins on.
• Combine remaining ingredients in a large bowl.
• Add hot potatoes, and mix until well coated.
• Refrigerate overnight before serving.

GERMAN POTATO SALAD WITH DILL

Steps:

• Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.

FäRSKPOTATISSALAD: SWEDISH POTATO SALAD

Steps:

• Boil the new potatoes in salted water until just soft, drain them and when they are cool enough to handle, cut them into small chunks.
• Mix the crème fraîche with the mayonnaise and freshly chopped dill and fold the cooked potatoes into the mixture.
• Chill for at least one hour before serving as past of a smorgasbord or summer party buffet.

DILLED SCANDINAVIAN-STYLE POTATO SALAD

Steps:

• Add potatoes to large saucepan.
• Cover with water and bring to a boil.
• Cook until tender about 20 minutes.
• Drain and cool slightly.
• When cool enough to handle cut into halves or wedges.
• Transfer to large serving bowl.
• Add remaining ingredients.
• Toss gently.
• Cover and chill for at least 1 hour to meld flavors.
• Serve chilled or at room temperature, garnished.

A SIMPLE POTATO SALAD

Steps:

• Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.

SWEDISH POTATO SALAD

Steps:

• Chop the potaoes into bitesized pices and boil for 5-8 minutes until just tender.
• Drain the potatoes and cool them in cold water whilst you make the potato salad dressing.
• Mix up the potato salad dressing - add the creme fraiche, mayonnaise, dill and gherkins to a large mixing bowl and mix together.
• Taste and season with salt and pepper to your own liking.
• Add the cooled potatoes and mix gently to coat everything.
• Tip the potato salad onto a serving platter and scatter over some more chopped dill.

CLASSIC SCANDINAVIAN CUCUMBER AND DILL SALAD

Steps:

• Wash and scrub the cucumber well, then slice thinly, ideally using a mandolin. Put the cucumber slices in a medium bowl and add 3 ounces vinegar, and the water, salt, and sugar, stirring as you go. Let it sit for 4-5 minutes, then drain off 2 ounces of the liquid-cucumbers release a lot of moisture. Add one additional ounce of vinegar, to taste, and stir again. Taste and adjust seasonings as needed.
• Sprinkle the dill over the salad and pack it down so all the dill is covered by liquid and let it sit until you're ready to serve.
• Stir, then serve.

DILLED POTATO SALAD

Steps:

• In a large bowl, combine potatoes, onions and parsley. Combine remaining ingredients; mix well. Pour over potato mixture and mix gently. Cover and chill for at least 1 hour.

30 BEST SCANDINAVIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Scandinavian dish in 30 minutes or less!

HOT PICKLED HERRINGS

Steps:

• Place all of the pickling ingredients into a saucepan with a tight fitting lid, except the herring fillets, and bring to the boil, stirring all the time to dissolve the sugar.
• Turn the heat down and then add the herring fillets, put the lid on the saucepan and simmer gently over a low heat for 8 to 10 minutes. Then turn the heat off and allow the herrings to sit in the pan for 2 to 4 minutes.
• Drain the fish and serve them hot with potato salad. Or, allow them cool in the cooking liquor, drain them, and serve them cold as part of a buffet or with bread and butter. They can be kept in the cooking liquor for up to 2 days for a stronger pickled flavour.
• Boil the potatoes until they are soft but still have a bite to them. (For about 8 to 10 minutes)
• Drain the potatoes and allow to cool.
• Mix the mayonnaise with the dill pickle liquor and then fold in the chopped herbs.
• Add the herb mayonnaise to the cooked and cooled potatoes, and mix through gently before adding the diced dill peppers. Spoon the potatoes into a serving bowl and garnish with the quartered eggs and onion rings. If slicing the dill peppers, push them in to the potato salad now, as seen in the photos.
• Garnish with more dill, parsley and chives and serve as an accompaniment to fish and seafood, as well as cold cut meats and charcuterie.
• Serving suggestions: Sit some cooled soused or pickled herrings on top of the potato salad for a Scandinavian style fish salad. Or, add chopped smoked sausage and ham to the salad.

SCANDI-STYLE SALMON WITH PICKLE POTATO SALAD

Steps:

• Put the salmon skin-side down in a small baking dish. Mix the salt, lemon zest, sugar and 2 tbsp of the dill and pat all over the salmon flesh. Leave for 30 minutes.
• Meanwhile cook the potatoes in boiling salted water until tender then drain. Leave to cool to room temperature then mix with the rest of the ingredients and another tbsp chopped dill and season.
• Heat the oven to 220C/fan 200C/gas 7. Rinse the salmon and pat dry. Put on a small roasting tray and bake for 10-15 minutes until just cooked.
• Serve the salmon with the potato salad and a little extra dill if you like.