Delicious and easy, this potato salad has a Swedish accent
A warm potato salad is the perfect late summer accompaniment to meat or seafood.
A warm potato salad is the perfect late summer accompaniment to a meat or seafood dish.
I make mine with a pile of caramelised onions deglazed with vinegar; it creates a beautiful flavour combination that balances sweetness, tanginess and depth. Fresh radishes, mustard, dill and preserved lemon bring life to the party.
Try it with my crayfish recipe.
Swedish potato salad
Ingredients
- 1kg kipfler potatoes
- 3 white onions, peeled and finely sliced
- 50ml white wine vinegar
- 130ml olive oil
- 15g dill, chopped
- ½ bunch chives, finely chopped
- 3 spring onions, finely sliced
- 1 bunch radishes, cut into wedges
- 20g grainy mustard
- 2 tablespoons capers
- 30g preserved lemon, diced
- Zest and juice of 1 lemon
- Cracked black pepper
- Salt
Method
- Heat 100ml of olive oil in a large pan over medium-low heat. Add the sliced onions and cook slowly for approximately 30-40 minutes, adding a pinch of salt and stirring occasionally, until they become soft, deeply caramelised, and unctuous. Add 50ml white wine vinegar to the onions to deglaze. Remove the onions from the heat, season, and reserve.
- Place the potatoes in a large pot of salted water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. Drain the potatoes and set aside.
- When cool enough to touch, halve the potatoes and place in a large bowl with the radishes, spring onions, chives, dill, mustard, capers and preserved lemon. Drizzle with 30ml of olive oil, the lemon juice and zest and gently toss to combine. Season with salt and freshly cracked black pepper to taste. Arrange on top of the caramelised onions and serve immediately. Serves 3-4