Potato salad is a very common side dish in Sweden. Most often it’s part of the bbq dinner in the summer. This is perfect to prepare if you have some left over potatoes from last night’s dinner.
This is a creamy salad with crispiness and taste from onion, capers and dill. I decided to serve it on a slice of walnut bread with arugula and grilled shrimps for lunch.
Ingredients (4 pers. side dish):
- 8 medium size potatoes
- 1 red onion
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 1/2 tsp salt
- 1/4 cup whopped dill
- 2 tbsp capers
Peel and boil the potatoes in salty water until they all are tender (approximately 10-20 minutes) – or preferable, use left over potatoes from last nights dinner. Rinse the water and cut the potatoes in cubes.
Peel and cut the onion in tiny cubes.
Mix sour cream, mayonnaise, mustard and salt together. Add the tiny onion cubes, capers and whopped dill. Mix together, then add the potato cubes and turn everything around until all potato cubes are covered with creamy sauce.
Serve with your favorite bbq meal or like I have done here, on a slice of bread with shrimps, arugula and chili flakes for a quick and delish lunch!
My plate is from Swedish “H&M Home”.