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!
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!
- 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
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.