Nordic Potato Salad
193
- Prep Time15 mins
- Total Time55 mins
- Makes6 servings
Photo, Erik Putz.
This potato salad recipe is a Chatelaine Kitchen favourite—it's all about the tangy pickles!
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!).
Nutrition (per serving)
Calories 322, Protein 7g, Carbohydrates 31g, Fat 20g, Fibre 2g, Sodium 334mg.
Excellent source of vitamin C.