Scandinavian potato salad
Photo by Annabel Langbein Media
This is one of my favourite ways to serve waxy new potatoes. Tossing the cooked potatoes with the dressing while they are still warm means they soak up the flavours more.
For the potatoes
For the caper dressing
- Place potatoes in a saucepan and cover with cold water. Add a small knob of butter, season with salt and bring to a gentle simmer. Cook for about 20 minutes until just tender (turning the heat off in the last 5 minutes helps them retain a waxy texture).
- Drain potatoes and cover with cold water. Allow to cool for 5 minutes before peeling off skins and transferring to a large bowl.
- While potatoes are cooling, make caper dressing by combining shallots and vinegar in a bowl. Mix in olive oil and mustard then capers, celery, gherkins and parsley.
- Spoon dressing over potatoes and toss gently to combine. Stand for at least 1 hour before serving. The salad will keep in the fridge for up to 24 hours. Bring back to room temperature before serving. If making in advance, leave parsley out of dressing and add to potatoes just before serving.
More Scandinavian dishes from Annabel