Nordic potato salad
By Chatelaine
Photo, Erik Putz.
Sometimes you just want a break from romaine. This crunchy, satisfying potato salad recipe packs plenty of colour and international flavour — but no lettuce.
Ingredients
-
750 g
red-skinned baby
potatoes
-
4
eggs
-
1/2 cup
mayonnaise
-
1/4 cup
sour cream
-
2 tsp
lemon juice
-
1/2 tsp
curry powder
-
1/4 tsp
salt
-
20
gherkin
pickles
, thinly sliced lengthwise, plus more for garnish
-
1
Granny Smith
apple
, finely chopped
-
1/4
red
onion
, finely chopped
-
3 tbsp
chopped
dill
, (optional)
Instructions
- BOIL a large pot of water. Add potatoes. Cook until tender, 15 min. Scoop out and transfer to a large plate. Refrigerate until cool, 40 min. Add eggs to same water. Cook for 9 min. Scoop out and transfer to a bowl of cold water to cool, 5 min. Peel and slice 1 egg. Set aside. Peel and chop remaining eggs. Quarter potatoes.
- WHISK mayo with sour cream, lemon juice, curry powder and salt in a large bowl. Add potatoes, chopped eggs, gherkins, apple, red onion and dill. Toss until coated. Transfer to a platter. Top with reserved egg, more sliced gherkins and dill. (Kitchen note: This potato salad recipe is a Chatelaine Test Kitchen favourite — it’s all about the tangy pickles!).
How to make Nordic potato salad
Nutrition (per serving)
- Calories
- 322,
- Protein
- 7 g,
- Carbohydrates
- 31 g,
- Fat
- 20 g,
- Fibre
- 2 g,
- Sodium
- 334 mg.
- Excellent source of
- vitamin C
