Potatissallad med Dill

Swedish potato salad bears little resemblance to its mayonnaise-heavy American counterpart. At the heart of the Swedish midsommar table alongside gravlax and new potatoes, Potatissallad med Dill is dressed with a sharp, tangy vinaigrette of Swedish mustard, dill, and cider vinegar — light, herby, and deeply refreshing. It is served at room temperature, never cold from the fridge.

Serves: 4

Ingredients

• 800g (1.75 lb) small waxy potatoes (Charlotte, Jersey Royal, or similar)
• 1 tsp salt, plus more for boiling water
• 4 spring onions (scallions), thinly sliced
• Large bunch fresh dill, roughly chopped (at least 20g / 0.75 oz)
• 2 tbsp Swedish or Dijon mustard (Swedish senap is sweeter — use both if available)
• 3 tbsp (45 ml) cider vinegar or white wine vinegar
• 4 tbsp (60 ml) neutral oil (rapeseed / canola preferred)
• 1 tsp caster sugar
• White pepper to taste

Instructions

1. Halve any potatoes larger than a walnut; leave small ones whole. Cook in well-salted boiling water for 15–18 minutes until tender when pierced but not falling apart. Drain and spread on a tray to steam dry for 5 minutes.
2. While still warm, slice the potatoes into rounds about 1 cm thick. Warm potatoes absorb dressing far better than cold ones.
3. Whisk together the mustard, vinegar, oil, sugar, 1 tsp salt, and white pepper to make a vinaigrette.
4. Pour the vinaigrette over the warm potatoes and toss gently. Allow to cool to room temperature, about 20 minutes.
5. Add the spring onions and most of the dill; toss once more. Taste and adjust seasoning.
6. Transfer to a serving bowl and scatter the remaining dill generously over the top. Serve at room temperature.

Cook's Notes: The salad should be dressed while the potatoes are still warm — this is non-negotiable. Once cool, the starch locks out the dressing. Leftovers are excellent the next day at room temperature. For a richer version, stir in 2 tbsp crème fraîche with the vinaigrette.