Side Dishes · 35 minutes
Swedish Potato Salad
Potato salads just tastes like summer to me. It is something I grew up eating, always around the table when the weather got warm, and it takes me right back every single time. I will take a bright, tangy vinaigrette version over the heavy mayo and mustard kind any day. It feels so much lighter and fresher, and it lets the potatoes actually shine. If summer is not over yet where you are, make this one before it slips away.
Why You'll Love This
- •The perfect light side. No heavy mayo here, just a bright vinaigrette that keeps things fresh and easy alongside pretty much anything.
- •Tastes even better ahead of time. The potatoes soak up all that flavor as they sit, so it is a dream to make in advance for a party or a barbecue.
Ingredients
Potatoes
Small waxy potatoes like new potatoes or baby potatoes are perfect here because they hold their shape and stay creamy instead of falling apart. Fingerlings or Yukon Golds work great too.
Dijon mustard
Just a little, and not for a heavy mustardy flavor. It helps the dressing emulsify and come together shiny. Whole grain mustard works too if you want a little texture.
Chives or dill
Chives are fresh, mild, and a little oniony, they keep the whole thing bright and summery. Dill or parsley are both great swaps too and dill is the authentic Swedish option.
Storage
Refrigerator. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors only get better as it sits, so this is a great make-ahead dish.
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Swedish Potato Salad
15 min
PREP
20 min
COOK
35 min
TOTAL
4-6 servings
SERVINGS
Ingredients
Instructions
- 1
Wash the potatoes and leave the skins on. Add them to a pot, cover with cold, well salted water, and bring to a boil. Simmer until a knife slides in easily, about 12 to 18 minutes. Drain, let them steam off for a few minutes, then cut any larger ones into bite sized pieces.
- 2
Whisk the olive oil, Dijon, white wine vinegar, and a pinch of salt together, add the minced shallot, stir in the chives, then taste and adjust the salt.
- 3
Toss it with the potatoes while they are still warm so they soak up all that flavor. Add a little extra squeeze or pinch of salt at the end, since warm potatoes drink up seasoning.
Notes & Tips
Serving tip. Potato salad tastes best at room temperature, so pull it out of the fridge about 20 to 30 minutes before serving. Cold dulls both the flavor and the texture. Give it a gentle toss and a little extra pinch of salt or squeeze of vinegar to freshen it up before it goes on the table.
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