Sweden has restored my faith in potato salad.
Back in Belgium, potatoes are mainly used for frying; in homeland Panama, the traditional potato salad – Ensalada de Fiesta – is dressed with mayonnaise which makes it taste a bit too greasy and, obviously, non-vegan (I know, I know, there’s vegenaise, but I ain’t the biggest fan).
Summer’s finally here and with it comes along the loveliest grilling season. The one side dish you won’t miss at any BBQ party is potato salad, which also happens to re-appear on almost every major Swedish holiday.
I remember thinking, during my first trips to Gothenburg, that I had never seen dill used as much as here in Sweden. Well, this salad’s got some of that.
Then there’s the dressing, based mainly on mustard, which I’ve also started to use more and more since my move, a very common flavor around here.
I’ve become a huge fan of this salad and all the contrasting flavors in it – my favorite part being the addition of capers. It’s super fresh making it a perfect summer dish, quickly put together and only takes a couple of ingredients, hope you’ll enjoy it!
- 800g potatoes
- 50g capers
- 1 red onion (120g)
- 30g fresh dill
- 2 lemons
- 65g mustard
- 20g maple syrup
- 10g olive oil
- Start by washing and cutting the potatoes into halves or fourths, depending on how big they are.
- Cook them in boiling water until soft enough for a salad (around 10 minutes).
- In the meantime, cut the onion into thin slices and finely chop the dill.
- Let's prepare the dressing: squeeze both lemons, add the mustard, maple syrup and olive oil and whisk until creamy.
- Drain the potatoes when ready, add the capers, red onion and dill.
- Lastly, add the dressing and toss.