Norwegian Potato Salad Recipes

NORWEGIAN POTATO LEFSA

Steps:

• Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
• In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
• Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
• Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
• Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

NORWEGIAN POTATO SALAD!

Steps:

• Best made 1 day ahead, or allow 3 hours refrigeration time.
• Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice.
• Place in a bowl.
• Combine all remaining ingredients and stir until salt and sugar are disolved.
• Pour over the potatoes and toss well to cover all potatoe cubes.
• Cover and refrigerate.
• Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-).
• Times listed do not include refrigeration!

MOM'S NORWEGIAN POTATO LEFSA

Steps:

• Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
• Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
• Cut into one-fourths, for serving.

NORWEGIAN PARSLEY POTATOES

Steps:

• Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.

NEIGHBOUR'S SLOVENIAN POTATO SALAD

Steps:

• Boil unpared potato's until tender, and drain.
• When cool, pare and slice finely.
• Add balance of ingredients, and stir gently.
• Place in the fridge to marinate for about 3 hours.
• Mix again when serving.