Nordic potato salad

Prep 15 min
Total 55 min
Serves 6



750 g
red-skinned baby potatoes
1/2 cup
1/4 cup
2 tsp
1/2 tsp
1/4 tsp
gherkin pickles, thinly sliced lengthwise, plus more for garnish
Granny Smith apple, finely chopped
red onion, finely chopped
3 tbsp
chopped dill, (optional)


  • 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!).


Calories 322, Protein 7 g, Carbohydrates 31 g, Fat 20 g, Fibre 2 g, Sodium 334 mg. Excellent source of vitamin C

How to make Nordic potato salad

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