In the summertime, most Swedes try to eat every meal outdoors. After the seven-month-long winter and subzero temperatures, the start of summer is a time to celebrate. Travel round the oblong country and you’ll find some common dishes at most tables, this potato salad being one of them. A light mustard-based vinaigrette replaces the mayonnaise and celery and relish add extra crunch. In addition to grilled sausage, this salad makes an excellent accompaniment to smoked fish, grilled salmon with mustard-dill sauce and of course, hamburgers. Smoked fish or grilled salmon are also wonderful crumbled into the salad itself for a light luncheon.
10 red new potatoes size “c” (Fingerling potatoes are also ideal in this recipe. Cook them in the same manner, but slice them in half at an angle, instead of cutting them into wedges)
5 celery stalks
1 yellow onion
1/2 cup sweet relish
dill or parsley, chopped, optional
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
salt and pepper to taste
Bring water to a boil in a pot. Add the potatoes, and cook until just tender, 20 – 25 minutes, depending on size of potatoes. NOTE: to test the potatoes, pierce them with a fork, or a potato needle. If the potato glides off the fork easily, then they are done.
Dice the celery stalks. Dice the onion.
Remove the potatoes when done, and rinse under cold water to stop the cooking. Cut into wedges–the pieces should be roughly cut giving the potatoes a rough texture; this allows the dressing to stick to them better.
Toss the potatoes with the onion, celery and relish. Set aside.
In a small bowl, combine the vinegar and the mustard. Add the olive oil in slow stream, followed by the honey. If the dressing appears to thick at this point, simply add some cold water, one teaspoon at a time, until you attain the desired consistency. Season to taste with salt and pepper.
Add the dressing to the potatoes and mix well. Garnish with dill or parsley, if desired. Store in a cool place until ready to serve.
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