Description
This Swedish-style potato salad features tender baby yellow potatoes dressed in a creamy mixture of sour cream, mayonnaise, Dijon mustard, and white wine vinegar. Enhanced with fresh herbs like dill and chives, tangy pickles, capers, shallots, and hard-boiled eggs, this salad is perfect chilled and served as a refreshing side dish for gatherings or everyday meals.
Ingredients
Potatoes and Seasoning
- 3 pounds baby yellow potatoes
- 4 to 5 tablespoons kosher salt (for boiling water, preferably Diamond Crystal)
- 1 teaspoon white wine vinegar
- 1 teaspoon kosher salt (for seasoning, Diamond Crystal recommended)
Dressing
- 1 ¼ cups full-fat sour cream
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- ¾ teaspoon white pepper (to taste)
- ½ to 1 teaspoon kosher salt (to taste, Diamond Crystal recommended)
- 1 tablespoon lemon zest (from about one medium lemon)
Mix-ins and Garnish
- ¼ cup finely minced shallot (about 1 large shallot)
- ⅓ cup baby pickles (cornichons or small gherkins, finely chopped)
- 1 tablespoon capers (drained)
- 2 tablespoons fresh chives (thinly sliced)
- ⅓ to ½ cup fresh dill (chopped, about 1 small bunch)
- 3 large hard-boiled eggs (2 diced, 1 halved for garnish)
Instructions
- Boil the potatoes: Add the baby yellow potatoes to a large pot and cover with cold water about an inch above the potatoes. Stir in 4 to 5 tablespoons kosher salt to ensure the water tastes like the sea. Bring the water to a boil and cook the potatoes until just fork-tender, about 8 to 10 minutes for creamer-size potatoes. Check early to avoid overcooking.
- Drain and season: Drain the potatoes but do not rinse. Immediately transfer them to a large bowl. While the potatoes are still steaming hot, drizzle with 1 teaspoon white wine vinegar and sprinkle 1 teaspoon kosher salt. Toss gently to coat evenly and let them sit for 5 to 10 minutes to absorb the seasoning.
- Whisk the dressing base: In a medium bowl, combine the sour cream, mayonnaise, Dijon mustard, 1 tablespoon white wine vinegar, ¾ teaspoon white pepper, and ½ teaspoon kosher salt. Whisk everything together until smooth and creamy.
- Add the lemon zest: Zest one medium lemon directly into the dressing bowl and mix to incorporate the bright citrus flavor.
- Fold in the mix-ins: Add the finely minced shallot, chopped baby pickles, drained capers, and thinly sliced fresh chives to the dressing. Stir thoroughly to combine all the flavors.
- Add dill and eggs: Fold in the chopped fresh dill and the diced hard-boiled eggs. Taste the mixture and adjust salt if necessary, adding up to 1 teaspoon total kosher salt for seasoning.
- Combine potatoes and dressing: Allow the potatoes to cool to room temperature. Pour the prepared dressing over the potatoes and gently fold with a rubber spatula until every potato is coated well without breaking them apart.
- Chill: Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 2 hours to let the flavors meld. For best results, chill overnight.
- Serve: Just before serving, gently stir the salad again and check seasoning. Transfer it to a serving bowl and garnish with the halved hard-boiled egg, fresh dill fronds, halved baby pickles, a sprinkle of flaky sea salt, and a final crack of white pepper for extra flavor and presentation.
Notes
- Use Diamond Crystal kosher salt if possible; it has a lighter texture and is ideal for seasoning potatoes and boiling water.
- Do not rinse the potatoes after boiling to retain the flavorful starchy coating and seasoning.
- Adjust salt and pepper according to your taste preference after combining dressing and potatoes.
- The salad can be made a day ahead, which enhances the flavor as it chills.
- This potato salad is best served cold or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Swedish
