Sunday, November 1, 2015

SRC Rescue: Färskpotatissalad (Swedish Potato Salad)


I'm on Orphan-detail today for the Secret Recipe Club - for someone in Group D - and I am so excited about having been introduced to Karen of Lavender and Lovage. What a lovely blog!


One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. And Karen is definitely one to follow. She divides her time between North Yorkshire and South West France, where most of her time is spent food writing, food styling and photographing. She grows most of her vegetables and all of her own herbs, specializing in old-fashioned and seldom used herbs. And she hosts regular French and seasonal cooking workshops in her specially designed kitchen. Wow! How I wish I lived closer. I would definitely find my way into one of her classes.

Speaking of those old-fashioned and seldom used herbs and ingredients, I was intrigued by her Blue Blossom Salad - greens with blue cheese and borage blossoms - and French Toast with Gooseberry-Elderflower Compote. There were many, many more recipes I have bookmarked and pinned, but as I'm short on time, I'll get right to the recipe.

I started with her Västerbottensost Cheese and a Swedish Midsummer Menu: here, opting to make her Färskpotatissalad (Swedish Potato Salad). I served it alongside beef braised with pomegranate that was inspired by this post, but I didn't have quince and I didn't have eight hours. Soon. I have a dozen quince just perfuming my kitchen!


This simple Swedish-style potato salad relies on fresh potatoes and fresh dill. Delicious!


Ingredients

  • 4 C cubed potatoes (I used a combination of purple, blue, red, and yellow potatoes)
  • 1 C crème fraîche (or sour cream)
  • 4 T mayonnaise
  • large bunch of fresh dill (finely chopped)
  • freshly ground salt
  • freshly ground pepper


Procedure
Boil the potatoes in salted water until just soft. Drain them and set aside.


Mix the crème fraîche with the mayonnaise. Add in the freshly chopped dill and season to taste. Fold the cooked potatoes into the mixture.

Chill for at least one hour before serving.



8 comments:

  1. I only like dill potato salads with a fair amount of mustard and sour cream. I didn't realize it was swedish style.

    Just stopping in from group C to say great job. Always kind to pick up a orphan blog :-)

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  2. Welcome to Group A for a short time, Cam! This looks yummy.

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  3. This looks and sounds really good. I am definitely going to have to check out Karen's blog.

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  4. This sounds great Cam and I love all the different color potatoes you used.

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  5. how amazing does dill make everything taste?!

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  6. That fresh dill has me drooling over this potato salad.

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  7. THANKS so much Camilla for making my recipe and for making an orphan very happy! SO pleased you liked my blog and this recipe! THANKS! Karen

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