Färskpotatissalad Swedish Potato Salad Recipes

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.

MARTHA'S FAVORITE POTATO SALAD

Steps:

• Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
• Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.

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.