Swedish Potato Salad
Potato salad is often a heavy, dry affair or an overly saucy mess. This recipe sits somewhere in the middle, between the mayonnaise-laden grocery store mush and the light Mediterranean sort.
I like to inspire myself from northern recipes because I live in a northern climate, but also because they need a publicist. Truely.
There are innumerable amazing recipes out there from tiny villages in Sweden or Norway that no one has ever even heard about. Well, no one here any how.
Unearthing those recipes & adapting them with our local ingredients (like BC apples & Riverbend Garden Mozart potato) is just one of the many reasons why I love to cook. This particular recipe is no exception.
Makes 4 portions
1 doz fingerling potato, boiled & cubed
2 apples, chopped
4 celery stalks, chopped
1 bunch dill, chopped
1 lemon, juiced & zested
1 clove garlic, minced
2 T plain yogurt (or 3)
salt & pepper
10 mins prep + 5 min
Boil the fingerling potatoes with their skin on until tender, about 8 minutes. Then run them in cold water to cool.
In the meantime chop your apples, celery, dill & garlic. Add them to a mixing bowl.
Zest & juice your lemon over the apple mix.
Chop up your potatoes, add them to the bowl along with the dill, yogurt, salt & pepper.
Mix well & serve!
Note: This recipe only keeps a day or two in the fridge, so make it the night before if you're going to bring it to work! Also during fall & winter months it is still possible to make this recipe using dried dill or even swapping it for sumac.