Nordic Potato Salad
203
- Prep Time15 mins
- Total Time55 mins
- Makes6 servings
Nordic potato salad. (Photo, Erik Putz)
This potato salad recipe is a Chatelaine Kitchen favourite—it’s all about the tangy pickles!
Ingredients
750 g red-skinned baby potatoes
4 eggs
1/2 cup mayonnaise
1/4 cup sour cream
2 tsp lemon juice
1/2 tsp curry powder
1/4 tsp salt
20 gherkin pickles, thinly sliced lengthwise, plus more for garnish
1 Granny Smith apple, finely chopped
1/4 red onion, finely chopped
3 tbsp chopped dill, (optional)
Instructions
BOIL a large pot of water. Add potatoes. Cook until tender, 15 min. Scoop out and transfer to a large plate. Refrigerate until cool, 40 min. Add eggs to same water. Cook for 9 min. Scoop out and transfer to a bowl of cold water to cool, 5 min. Peel and slice 1 egg. Set aside. Peel and chop remaining eggs. Quarter potatoes.
WHISK mayo with sour cream, lemon juice, curry powder and salt in a large bowl. Add potatoes, chopped eggs, gherkins, apple, red onion and dill. Toss until coated. Transfer to a platter. Top with reserved egg, more sliced gherkins and dill. (Kitchen note: This potato salad recipe is a Chatelaine Test Kitchen favourite — it's all about the tangy pickles!).
Nutrition (per serving)
Calories 322, Protein 7g, Carbohydrates 31g, Fat 20g, Fibre 2g, Sodium 334mg.
Excellent source of vitamin C.
Find more of our best potato salads.
