Swedish Potato Salad (lacto-ovo)
The northern summer is so short that Swedes take every opportunity to eat outdoors as soon as the weather is the least bit warm. Variations on this potato salad recipe, dressed with crème fraîche and dill, make their way onto picnic tables throughout Sweden during the summar months.
INGREDIENTS:
1 1/2 pounds (750 g) waxy boiling potatoes or new potatoes
1/4 cup (60 ml) finely chopped red onion
1/4 cup (60 ml) finely chopped fresh dill
2 hard-boiled eggs, diced
1/2 cup (125 ml) sour cream or crème fraîche, more or less to taste
Salt and pepper to taste
Bring a large saucepan full of salted water to a boil. Peel the potatoes if desired and cut them into bit-size chunks. (If using new potatoes, it’s usually not necessary to peel them. Just wash them well).
Add potatoes to boiling water. Bring back to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are just tender. Pour the potatoes into a colander or strainer and rinse under cold water. Let drain thoroughly.
Toss the potatoes with the onion, dill and eggs. Stir in the sour cream. Use more or less sour cream as necessary to reach the desired creaminess.
Serve immediately or cover and refrigerate. Bring up to room temperature before serving.
Serves: 4
B-man 