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Swedish Potato Salad

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A delicious, easy side dish recipe for a simple Swedish style potato salad made with a tasty dressing of creme fraiche, mayonnaise and freshly chopped dill.

Swedish potato salad is super easy to make and the delicious dill spiked creamy dressing makes it taste just oh so good.

Swedish potato salad with dill goes so well with salmon or roast chicken it’s an effortless side dish that’s perfect for eating in spring or summer.

homemade Swedish style potato salad scattered with chopped dill on a blue, white and yellow floral platter

Which Potatoes Are Best For Making Salad?

Here in the UK the best potatoes for using in potato salad are Charlotte potatoes or Jersey Royals, these waxy potatoes taste AMAZING and when they’re in season they’re the absolute BEST.

How Do You Cook Potatoes For Potato Salad?

black Le Creuset saucepan filled with chopped baby potatoes
  • Cut the potatoes into bitesized pieces – to reduce cooking time.
  • Always start potatoes off in cold water – this ensures they cook more evenly and are less likely to go mushy on the outsides.
  • Season the potato cooking water with salt.
  • The potatoes will probably cook in around 5-8 minutes – as they cook – check how tender they are by prodding a fork into them – as soon as they are just tender – switch off the heat and drain.

How Long Should Potatoes Cool Before Making Potato Salad?

joseph joseph colander filled with boiled new potatoes

Potatoes need to cool for at least 30 minutes before adding the dressing. I tend to plunge them into icy cold water once they’re cooked, this just stops the cooking process and cools them quicker.

Swedish Potato Salad Ingredients

ingredients for Swedish potato salad - new potatoes in a bowl, small bowl with 2 gherkins in it, bowl of mayonnaise, pack of Yeo Valley creme fraiche, wooden bowl with a large bunch of dill
  • 750g Charlotte potatoes
  • 3 tbs creme fraiche
  • 3 tbs mayonnaise
  • 2 medium gherkins – finely chopped
  • small bunch dill – finely chopped

How To Make Swedish Potato Salad

  • Chop the potatoes into bitesized chunks, put them into a saucepan, fill with cold water add a pinch of salt and bring to the boil.
  • Cook for around 5-8 minutes. Check the potatoes regularly with a fork to check if they’re tender. As soon as they are turn off the heat and drain using a colander.
black Le Creuset saucepan filled with chopped baby potatoes
  • Put the potatoes into cold water to cool quickly whilst you get on with making the potato salad dressing.
freshly boiled new potatoes being soaked in ice cold water to cool them quickly
  • Finely chop the gherkins.
small blue and white bowl filled with finely diced gherkins, bowl of chopped dill in background
  • Chop the dill – this is quickest to do with a pair of scissors.
small blue and white bowl filled with chopped dill - bowl of chopped gherkins in the background
  • Mix up the potato salad dressing – add the creme fraiche and mayonnaise to a large mixing bowl
  • Tip in the chopped gherkins
stainless steel mixing bowl with mayonnaise, creme fraiche and chopped gherkins
  • Add the chopped dill to the mixing bowl
stainless steel mixing bowl with mayonnaise, creme fraiche, chopped gherkins and chopped dill in the bottom
  • Start to mix the dressing together gently.
stainless steel mixing bowl with swedish style potato salad dressing being mixed together
  • Make sure it’s all mixed together evenly – you want every bit of the potato salad dressing to taste good.
swedish potato salad dressing in a stainless steel mixing bowl
  • Taste the dressing and then add salt and pepper to suit your own tastes.
swedish potato salad dressing in a stainless steel mixing bowl
  • When the potatoes are fully cooled – drain them and tip them into the mixing bowl on top of the salad dressing.
boiled new potatoes that have just been tipped into a stainless steel mixing bowl with Swedish's style potato salad dressing in the bottom
  • Stir everything together gently with a large spoon, be careful not to break up the potatoes.
homemade Swedish style potato salad in a stainless steel mixing bowl
  • Tip the Swedish potato salad onto a serving platter or into a bowl.
homemade Swedish style potato salad on a blue, white and yellow floral platter
  • Scatter over some more chopped dill for added colour and flavour.
homemade Swedish style potato salad scattered with chopped dill on a blue, white and yellow floral platter

Get loads more easy dinner recipes here

How Long Does Potato Salad Last?

  • Potato salad should be used within 48 hours of making it. Also take into account use by dates on the ingredients used to make the dressing.
  • Always store potato salad properly at the correct temperature in the fridge.
  • If potato salad is left at room temperature for more than an hour it should be thrown away – bacteria can rapidly grow on potato salad left out at room temperature.

What To Serve With Potato Salad?

homemade swedish style potato salad on a blue, white and yellow floral platter.

Get more potato recipes here

Homemade potato salad is totally delicious and perfect with so many things. Try…

  • Alongside herby salmon fillets.
  • With roast chicken and green salad
  • As part of a picnic
  • An essential dish on a party buffet

Love Salad Recipes? Try these:

Get more potato salad recipes here

  • Greek Potato Salad – delicious new potatoes tossed with classic Greek salad ingredients – olives, feta, cucumbers and pickled red onions.
  • Bacon Potato Salad – loaded with bacon and smothered in a creamy mustard dressing, this potato salad is EPIC!
Yield: Serves 6

Swedish Potato Salad

homemade Swedish style potato salad scattered with chopped dill on a blue, white and yellow floral platter

Delicious Swedish style potato salad - perfect spring and summer side dish

Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 30 minutes
Total Time 53 minutes

Ingredients

  • 750g new potatoes 
  • 3 tbs creme fraiche
  • 3 tbs mayonnaise 
  • 2 gherkins 
  • small bunch dill

Instructions

  1. Chop the potaoes into bitesized pices and boil for 5-8 minutes until just tender.
  2. Drain the potatoes and cool them in cold water whilst you make the potato salad dressing.
  3. Mix up the potato salad dressing - add the creme fraiche, mayonnaise, dill and gherkins to a large mixing bowl and mix together.
  4. Taste and season with salt and pepper to your own liking.
  5. Add the cooled potatoes and mix gently to coat everything.
  6. Tip the potato salad onto a serving platter and scatter over some more chopped dill.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 106mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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homemade Swedish style potato salad scattered with chopped dill on a blue, white and yellow floral platter. Test overlay reads "Swedish style potato salad"

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