Nordic potato salad

155

PREP TIME

15 min

TOTAL TIME

55 min

Serves

6

Nordic potato salad

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

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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
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