This Scandinavian Dill Potato Salad is a refreshing, herb-packed dish that’s perfect for any gathering. With tender, waxy potatoes tossed in a tangy sour cream dressing and loaded with fresh dill, chives, and parsley, this salad is like a breath of Scandinavian summer air. It’s light, flavorful, and sure to be a hit!
Why You’ll Love This Recipe
This potato salad stands out from the usual creamy versions thanks to the vibrant, fresh flavors of dill and herbs. The warm potatoes absorb the tangy dressing, making each bite burst with flavor. It’s simple, yet elegant enough to serve at any occasion—from family barbecues to holiday gatherings. Plus, it’s incredibly versatile, making it a great side dish for a variety of meals.
Ingredients
- 3 pounds small red potatoes or fingerlings, scrubbed and quartered
- 3/4 cup sour cream (or Greek yogurt for a lighter version)
- 3 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 cup fresh dill, chopped (don’t be shy with this!)
- 1/4 cup fresh chives or green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small red onion, finely diced (optional)
- Salt and white pepper to taste
- Fresh dill sprigs for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the Potatoes
Bring a large pot of well-salted water to a boil. Add the quartered potatoes and cook until fork-tender but still holding their shape, about 15-20 minutes. Be sure not to overcook the potatoes—mushy potatoes will ruin the salad’s texture.
2. Prepare the Dressing
While the potatoes are cooking, whisk together the sour cream, vinegar, sugar, salt, and white pepper in a large serving bowl. Taste and adjust seasoning as needed—it should be tangy and well-seasoned to coat the potatoes perfectly.
3. Combine Potatoes and Dressing
Drain the potatoes thoroughly, then add them to the dressing while they’re still warm. This step is key—warm potatoes absorb the dressing better than cold potatoes, so make sure to add them right after draining.
4. Add Herbs and Onions
Add the chopped dill, chives, parsley, and red onion (if using). Gently fold everything together until the potatoes are evenly coated in the dressing. Be generous with the dill—this is the star of the show!
5. Chill and Let Flavors Meld
Cover and refrigerate the potato salad for at least 1 hour, but preferably 2-3 hours or overnight. The resting time allows the flavors to meld together and really shine.
6. Serve and Enjoy
Give the salad a gentle stir before serving, taste for seasoning, and garnish with fresh dill sprigs. Watch as everyone raves about how fresh and delicious it tastes!
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Variations
- Add Crunch: Add diced celery or cucumber for extra crunch and texture.
- Make It Creamier: For a richer salad, mix in a bit of mayonnaise along with the sour cream.
- Add Hard-Boiled Eggs: Chop up some hard-boiled eggs for an extra layer of flavor and protein.
- Spicy Kick: Add a dash of Dijon mustard or a sprinkle of red pepper flakes to spice things up.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This salad does not freeze well, as the potatoes will become mushy and the dressing may separate.
Reheating: This salad is best served chilled, but you can let it sit at room temperature for a short while if you prefer it slightly warmer.
FAQs
1. Can I use other types of potatoes?
Yes, while small red potatoes or fingerlings are ideal for this salad due to their waxy texture, you can use any waxy potato like Yukon Golds for a similar result.
2. Can I make this salad a day ahead?
Yes! In fact, this salad tastes even better the next day when the flavors have had more time to meld together. Make it ahead of time for a hassle-free meal prep.
3. Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt is a great substitute for sour cream if you want a lighter version of the salad. It will still give you that creamy texture and tangy flavor.
4. Can I use a different herb besides dill?
Dill is the star of this salad, but you can try using tarragon or basil for a different twist. Just remember, dill is what really gives this salad its Scandinavian flavor!
5. Is this potato salad gluten-free?
Yes, this potato salad is naturally gluten-free as long as the ingredients you use (such as the sour cream and vinegar) are gluten-free.
6. Can I add other vegetables to this salad?
Feel free to experiment with adding other vegetables, like peas, bell peppers, or carrots, for extra color and texture.
7. Can I use a different type of vinegar?
White vinegar works well in this recipe, but you can also use apple cider vinegar for a slightly milder flavor.
8. Is there a vegan version of this potato salad?
Yes, you can substitute the sour cream with a plant-based alternative, such as vegan sour cream or a cashew-based cream, to make this potato salad vegan.
9. How can I make the potato salad spicier?
Add a pinch of cayenne pepper, mustard, or even some finely diced jalapeños for a spicy kick.
10. How do I prevent the potatoes from becoming mushy?
To avoid mushy potatoes, be sure to cook them until they’re fork-tender but still firm enough to hold their shape. Also, handle the potatoes gently when mixing with the dressing.
Conclusion
This Scandinavian Dill Potato Salad is light, fresh, and bursting with flavor. The creamy dressing, paired with the fresh herbs, makes it a refreshing side dish for any occasion. Whether you’re serving it at a summer barbecue or alongside a comforting dinner, this potato salad will quickly become a favorite. Make it ahead, chill it, and let the flavors come together for a dish that’s perfect for any gathering.
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Scandinavian Dill Potato Salad
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Scandinavian Dill Potato Salad is a light and fresh dish bursting with the flavors of summer. With creamy sour cream, tangy vinegar, and plenty of fresh herbs like dill, chives, and parsley, this potato salad is the perfect side for any occasion. The warm potatoes absorb the tangy dressing, creating a delightful, refreshing dish that’s sure to impress.
Ingredients
3 pounds small red potatoes or fingerlings, scrubbed and quartered
3/4 cup sour cream (or Greek yogurt for a lighter version)
3 tablespoons white vinegar
1 teaspoon sugar
1/2 cup fresh dill, chopped (don’t be shy with this!)
1/4 cup fresh chives or green onions, chopped
2 tablespoons fresh parsley, chopped
1 small red onion, finely diced (optional)
Salt and white pepper to taste
Fresh dill sprigs for garnish
Instructions
Cook the Potatoes:
Bring a large pot of well-salted water to a boil. Add the quartered potatoes and cook at a gentle boil until fork-tender but still holding their shape, about 15-20 minutes. Be sure not to overcook to avoid mushy potatoes.
Prepare the Dressing:
While the potatoes cook, whisk together the sour cream, white vinegar, sugar, salt, and white pepper in a large serving bowl. Taste and adjust—aim for a tangy, well-seasoned dressing as it will coat all the potatoes.
Add Potatoes to Dressing:
Drain the potatoes thoroughly and add them to the dressing while they are still warm. This allows the potatoes to absorb the dressing for maximum flavor.
Add Herbs and Toss:
Add the chopped dill, chives, parsley, and optional red onion. Gently fold everything together until the potatoes are beautifully coated with the dressing and herbs. Be generous with the dill—it’s the star of this dish!
Chill and Let Flavors Meld:
Cover and refrigerate for at least 1 hour, but preferably 2-3 hours or overnight. This resting time lets the flavors come together and intensify.
Serve:
Before serving, gently stir the salad, taste for seasoning, and garnish with fresh dill sprigs. Enjoy the bright, fresh, and herb-packed flavor of this Scandinavian-inspired dish!
Notes
Waxy Potatoes: For the best texture, use waxy potatoes like red potatoes or fingerlings, as they hold their shape and create a creamy texture.
Generous with Dill: Don’t be shy with the dill—it’s a dill potato salad, and the herb should shine!
Warm Potatoes: Adding the dressing to warm potatoes is key to making sure they absorb the flavors, creating a more flavorful salad.
White Pepper: White pepper is used to maintain the salad’s clean appearance, but black pepper works just fine if that’s what you have.
- Prep Time: 15 minutes
- Chilling Time:: 1 hour (preferably 2-3 hours or overnight)
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Scandinavian
