Swedish Potato Salad Food

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.

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.

SWEDISH HASSELBACK POTATOES

Steps:

• Heat oven to 325°F. Grease rectangular baking dish, 13x9x2 inches.
• Cut potatoes crosswise into 1/8-inch slices, cutting only three-fourths of the way through to bottom. Place cut sides up in dish. Brush with butter. Sprinkle with salt and pepper.
• Bake uncovered 1 hour, brushing with butter once or twice. Mix cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake 20 to 30 minutes longer or until tender.

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.

SWEDISH STYLE POTATOES AU GRATIN

Steps:

• Mix the first seven ingredients in a bowl. Boil the milk and cream together, add to the bowl, and mix again.
• Rub a suitable oven-proof dish with half the butter, arrange the potato mixture in the dish, sprinkle with the remaining cheese, and dot with the rest of the butter.
• Bake at 350 degrees until the potatoes are tender (about 1 hour). If the top is not browned, run the dish briefly under the broiler before serving.

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.)

SWEDISH POTATO, HAM AND PEA SALAD

Steps:

• For Dressing:
• Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
• For Salad:
• If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.

SWISS POTATO SALAD

Steps:

• boil potatoes with salt until tender reserving 1/4 cup of water.
• fry bacon until crispy then set aside reserving fat in pan.
• add onion until tender and then add vinegar and potato water and allow to reduce a bit.
• once reduced to desired consistency add to potatoes along with remaining ingredients folding in bits at a time.
• served warm or cold.