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Scandinavian potato salad

Creamy potatoes with bright dill, chive, and tangy salmon relish.
Crisp golden onion sits on top of buttery warmth and pepper bite.
Sweet pickles and puffed mustard seeds finish it with a lively crunch.

side dish ⏱ 60 min 420 kcal / portion 45.0 g carbs / portion (estimated) vegetarian eggglutenmilkmustardsulphites 🔗 Original source

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Scandinavian potato salad
v4 · rb0e705f985 20260727Z1751 fine sea salt to taste 700 g potato 60 g sweet pickled cucumber 🍳 ⏱ 5-7 min fry sunflower oil and toss onion rounds with cornflour in two batches until golden 🔪 drain crisp onions and sprinkle with fine sea salt 🍳 ⏱ 12-15 min boil potatoes in well-salted water until tender then drain 🍳 ⏱ 1-2 min wipe pan dry and melt butter then stir in salmon relish, potatoes, and black pepper and cook until coated 🌀 stir in chives and dill leaf to finish the potato mix 🍳 ⏱ 3-4 min cook mustard seeds with cucumber brine until mustard has puffed up and most liquid absorbed 🌀 spoon potato mix onto a platter, scatter clumps of mustard seeds on top, then add sliced pickled cucumbers and a pile of crisp onions Scandinavian Potato Salad 🥗 500 ml sunflower oil 1 piece onion 2½ tbsp cornflour 70 g butter 1 piece salmon relish black pepper to taste 10 g chive 10 g dill leaf 1½ tsp mustard seed 2 tbsp cucumber brine sunflower oil, onion, cornflour butter, salmon relish, black pepper chive, dill leaf mustard seed, cucumber brine sweet pickled cucumber
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Preparation steps

  1. fry sunflower oil and toss onion rounds with cornflour in two batches for 5-7 min until golden
  2. drain crisp onions and sprinkle with fine sea salt
  3. boil potatoes in well-salted water for 12-15 min until tender then drain
  4. wipe pan dry and melt butter then stir in salmon relish, potatoes, and black pepper and cook 1-2 min until coated
  5. stir in chives and dill leaf to finish the potato mix
  6. cook mustard seeds with cucumber brine for 3-4 min until mustard has puffed up and most liquid absorbed
  7. spoon potato mix onto a platter, scatter clumps of mustard seeds on top, then add sliced pickled cucumbers and a pile of crisp onions

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