Midsommar new potato salad

Midsommar new potato salad

This time of year is all about enjoying the season’s vegetables, especially humble new potatoes – they taste best right now, freshly dug from the ground. And dill? In Sweden, dill is added to almost everything! Enjoy this salad by Brontë Aurell warm or cold; add the dressing just before serving.

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Gluten freeVeganVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling

Ingredients

  • 1kg new potatoes
  • 1 tbsp Dijon mustard
  • 75ml sunflower (or vegetable) oil
  • 2 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • 1 shallot, finely chopped
  • 20g pack dill, finely chopped

Method

  1. Cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain and set aside to cool.

  2. In a large bowl, whisk together the mustard, oil, vinegar and sugar until dissolved, then fold in the shallot and dill; season. Toss the potatoes through the dressing just before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,583kJ/ 379kcals

Fat

20g

Saturated Fat

2.4g

Carbohydrates

42g

Sugars

8.6g

Fibre

4.8g

Protein

5.2g

Salt

0.5g

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