A very typical side dish in Scandinavia summertime is the summer salad. The variation of ingredients is enormous, but one common ingredient is the summer potatoes. The once we us summertime is called “Färskpotatis” and they are harvested before the potato is fully riped. The skin is therefore thin and we normally just clean it off without peeling. The closest I have come to the Swedish potato here is the Baby yellow potatoes.
I have made my summer salad with potatoes, radish, asparagus and carrots. The dressing is a clean mustard dressing which gives the freshness to this summer side dish.
Ingredients (4-6 pers):
- 1 lb baby yellow/golden potatoes
- 10 radishes
- 12 oz asparagus
- 12 oz carrots (I have used small carrots in different colours)
- salt and chives
- 3 tbsp olive oil
- 1 1/2 tbsp white wine vinegar
- 1 tbsp whole grain mustard
- 1/2 tbsp honey
- salt and pepper
Scrub the potatoes and carrots. Cut the carrots into pieces (I did it lengthwise). Break off the tough ends of the asparagus and discard. Boil the potatoes in salted water for approximately 15 minutes (depending on the size of the potatoes) until they are soft. After half the time, add the carrots. Add the asparagus when it’s only 3 minutes left until the potatoes are done. Drain the vegetables. Leave the potatoes and carrots, but take the asparagus out and place in a bowl with cold water (to keep them soft but crispy). Slice the radishes in thin slices. Cut the asparagus lengthwise.
Mix oil, vinegar, mustard, honey and pepper in a bowl.
Place all vegetables on a serving plate. Pour the dressing over and make sure all vegetables are covered with dressing. Flavor with chives and some extra salt and pepper before serving.
Serve your summer salad with e.g grilled fish, meat or sausages.
My oven mitt is from Swedish “Svenskt Tenn”.