Easy new potato & dill salad
This is the simplest and loveliest potato salad we know. It tastes of summer and picnics – and we pair it with anything from salmon to meatballs. The best thing is that it takes only a few minutes to prepare after the potatoes have been boiled – and you can enjoy it hot or cold.
Servings: 4 as a side
Ingredients
- 1 kg cooked skin-on new potatoes warm or cool
DILL DRESSING
- 75 ml sunflower oil or other NEUTRAL OIL
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon caster/granulated sugar
- 1 shallot very finely chopped
- 1 bunch of fresh dill finely chopped
- salt and freshly ground black pepper
Instructions
- You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.
DILL DRESSING
- Whisk the oil, vinegar, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Season to taste with salt and pepper. Toss the dressing with the potatoes and ensure they are evenly covered.
Notes
From the book ScandiKitchen Midsommer by Bronte Aurell, photo by Pete Cassidy. Book available on Amazon or ScandiKitchen.
