in Sweden

Swedish potato salad with salmon

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Ingredients for 4 servings:

  • 1 kg jacket potatoes
  • 1 cup sour cream
  • 1 cup of yogurt
  • 1 bunch of dill
  • 300 g smoked salmon
  • Salt
  • possibly milk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix the yogurt, sour cream, finely chopped dill, and a pinch of salt. Cut the salmon into bite-sized pieces (not too small) and add them. Peel the hot boiled potatoes and cut them into the sauce. Stir, season with salt, and chill for an hour. If it’s too thick, add a little milk and season with salt again. The original recipe calls for only sour cream, but I like the fresh yogurt flavor and it’s lower in fat. The salmon can also be varied between 200 and 400 g, depending on your budget and taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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