Scandinavian Potato Salad Food

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.

SCANDINAVIAN POTATO SALAD

Steps:

• Boil the potatoes and cut into bite-sized pieces. Crush the garlic and finely chop the herbs. Rinse and chop the herrings.
• While the potatoes are still warm, mix with the garlic, herbs, olive oil, lemon juice and zest. Leave covered for 10 minutes. Taste and add more oil or lemon juice as required. Season to taste, remembering that the herring has been in salted water. Add the herring to the mix and serve in a large bowl.

SCANDINAVIAN POTATO SALAD

Steps:

• Cut potatoes into wedges and steam until fork tender, about 18 minutes. Add green beans during the last 2 minutes of cooking, and then let it cool to room temperature.
• In a large bowl, whisk together viniger, honey, mustard, mayonnaise and oil.
• Roughly cut salmon into chuncks, and to dressing along with the potatoes, green beans, parsley, and green onions. Toss gently, and season to taste with salt and pepper. Either serve warm or let refrigerate to serve chilled.

SAVORY SPANISH POTATO SALAD

Steps:

• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
• Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
• Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

SWEDISH POTATO SALAD

Steps:

• Mix potatoes, beets, capers and lettuce in a salad bowl.
• In another bowl, stir the egg yolks with the salt, mustard and sugar.
• Add the oil, vinegar and caper liquid gradually, stirring.
• Stir in cream.
• Pour over salad and mix well.

DANISH POTATO SALAD

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes. Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers. Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper. Pour dressing over potatoes; toss gently. Season salad with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

HERRING SALAD, SWEDISH STYLE

Steps:

• Mix all of the ingredients for the salad in a salad bowl. Blend all of the dressing ingredients except the whipping cream. Stir the dressing into the salt. Whip the cream and gently fold into the salad. Garnish with the chopped or grated egg yolk.