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.
Which potatoes are best for making potato 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?
- 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?
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
- 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.
- Put the potatoes into cold water to cool quickly whilst you get on with making the potato salad dressing.
- Finely chop the gherkins.
- Chop the dill – this is quickest to do with a pair of scissors.
- Mix up the potato salad dressing – add the creme fraiche and mayonnaise to a large mixing bowl
- Tip in the chopped gherkins
- Add the chopped dill to the mixing bowl
- Start to mix the dressing together gently.
- Make sure it’s all mixed together evenly – you want every bit of the potato salad dressing to taste good.
- Taste the dressing and then add salt and pepper to suit your own tastes.
- When the potatoes are fully cooled – drain them and tip them into the mixing bowl on top of the salad dressing.
- Stir everything together gently with a large spoon, be careful not to break up the potatoes.
- Tip the Swedish potato salad onto a serving platter or into a bowl.
- Scatter over some more chopped dill for added colour and flavour.
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 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 Potato Salad Recipes? Try these:
- Greek Potato Salad – delicious new potatoes tossed with classic Greek salad ingredients – olives, feta, cucumbers and pickled red onions.
- New Potato Salad with Herbs and Radish – naturally vegan our herby potato salad is just perfect alongside vegan dishes.
- Bacon Potato Salad – loaded with bacon and smothered in a creamy mustard dressing, this potato salad is EPIC!
- 750g new potatoes
- 3 tbs creme fraiche
- 3 tbs mayonnaise
- 2 gherkins
- small bunch dill
- Chop the potaoes into bitesized pices and boil for 5-8 minutes until just tender.
- Drain the potatoes and cool them in cold water whilst you make the potato salad dressing.
- Mix up the potato salad dressing - add the creme fraiche, mayonnaise, dill and gherkins to a large mixing bowl and mix together.
- Taste and season with salt and pepper to your own liking.
- Add the cooled potatoes and mix gently to coat everything.
- Tip the potato salad onto a serving platter and scatter over some more chopped dill.
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 106mgCarbohydrates: 28gFiber: 3gSugar: 3gProtein: 3g