Bright and creamy Swedish Potato Salad that will become a summertime staple for good reason.
Prepared with tender potatoes and leeks for a subtle crunch, and finishes off with a creamy dressing, this delicious side dish will become one you’re your favorite for potlucks, BBQs, and special occasions.
What Is Swedish Potato Salad?
Swedish potato salad is a simple salad that’s made with fresh potatoes and chives (preferably fresh), leading to a fresh and clean flavor profile. It’s a creamy and light salad and adds rich texture, while dill adds a subtle yet pleasant aniseed flavor.
Swedish potato salad is topped with a dressing made from crème fraiche, mayonnaise (you can use vegan mayonnaise as a healthier alternative for regular mayonnaise), and fresh dill.
In addition to this, leeks are also added to the recipe, which curates the oniony yet sweet flavor while creating a rich and deep flavor to the salad.
In fact, if you want some extra punch of flavor, you can add salt and pepper, and it’s best to refrigerate it before serving. The salad is made by boiling the potatoes tender while chopped leek and dill add the bright flavor and crunch.
Leeks are optional but we totally recommend it for a subtle crispy texture.
Whenever someone hears the word “salad,” they frown, but that doesn’t have to be like this because Swedish potato salad is a delicious treat.
This scrumptious side dish is made from simple ingredients and an appetizing dressing that tantalizes the taste buds.
It wouldn’t be wrong to say that it’s a light snack that you will absolutely love munching on!
Potatoes: For this recipes, Russet or Yukon gold potatoes are great for potato salad.
Spices: Salt and black pepper, alongside with Dijon mustard are used to flavor this salad.
Add Crunch And Herbal Flavor: Best to use fresh chives, but if you do not have fresh chives, dried chives will also work as it is used in this recipe.
The leeks will provide a soft crunchiness similar to onions. If you do not have leeks on hand, you may substitute it for sweet onions or shallot.
Potato Salad Dressing: This recipe has a creamy dressing that’s super easy to prepare. To prepare the dressing you’ll need Sour cream and Mayonnaise.
We highly recommend you use the vegan version as it is creamy, smooth, but also has less sodium and will not make your potato salad taste like “mayonnaise”.
It is important to ensure that your potatoes are lukewarm or cooled before you add them to the dressing as it has a milky base.
What’s So Unique About This Salad?
This potato salad is different from regular potato salad since it’s richer and has a more in-depth flavor. The addition of leeks and dill leads to a crunchy and fresh flavor.
Not to forget, the inculcation of crème fraiche and vegan mayonnaise creates a rich texture that’s not only light but fills up the belly as well. All in all, it shines with a creamy and light flavor without adding the cloying flavor.
How To Make It Vegan?
This salad is vegetarian, but it is not vegan. To make it vegan, please plant based ingredients or omit the sour cream. Other options include vegan sour cream, and vegan mayonnaise.
Instead of Sour Cream, Yoghurt and/or Heavy Cream can be used.
Prep the ingredients & Cook: Peel the potatoes, then cut into cubes. Next, place the potatoes in a bowl filled with water and set it aside.
Slice the leeks and place the leeks in a separate bowl filled with cold water to keep them fresh until you are ready to use them.
In a medium size saucepan, add the potatoes and 4 cups of water and cook for 18 minutes. Be sure to not overcook the potatoes as you do not want it to be mushy.
Test the potatoes by piercing them with a fork to ensure they’re tender throughout but not falling apart. Once the potatoes are cooked, drain the potatoes and allow to cool.
Prepare the dressing: In a large bowl, add the sour cream and vegan mayonnaise. Then add the Dijon mustard, salt and pepper, and leeks. Mix well to combine.
Add the lukewarm / cooled potatoes to the dressing. Mix well.
Chill: After mixing, cover the salad with aluminum foil or plastic wrap and refrigerate the for 2 hours before serving. This will allow the flavors to combine.
How To Store Leftovers?
We recommend you use the salad within 48 hours of making, but you must consider the expired dates mentioned on the dressing’s ingredients.
Also, this potato salad can be stored in the refrigerator for long-term storage, and it should be served cold as well. Lastly, you must not keep the potato salad at room temperature because it can lead to bacterial growth.
Fridge: Use fresh ingredients as much as possible. The salad will keep in the refrigerator for about 3 to 4 days.
Freezer: We do not recommend freezing potato salads. Unfortunately, potato salads do not hold up well to freezing. The ingredients will become mushy and soggy.
Benefits Of This Salad
Swedish potato salad is perfect for people with a weak heart since potatoes are rich in fiber and potassium.
In addition, potatoes are loaded with minerals and vitamins, including vitamin C, folate, and vitamin B, making it a delicious yet healthy salad. Moreover, fiber helps reduce cholesterol levels, while potassium helps with blood pressure.
On top of everything, potatoes are loaded with carbohydrates, which makes them a promising source of energy for kids, adults, and athletes.
Having said that, salad is a healthy option as long as you are using the healthy ingredients for the dressing (keep a low hand on cheese and butter!).
This easy yet scrumptious recipe is elevated even more with the fresh dill-based creamy dressing. It complements this air fryer roast chicken and salmon pretty well, and this effortless salad is perfect for summer and spring.
To be precise, Swedish potato salad tastes delicious with herby salmon fillets and is a great addition to your picnic menu and party buffet!
More Favorite Hearty Salads
If you love this easy, creamy summery salad recipe, try one of these hearty salads next:
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Scrumptious Swedish Potato Salad Recipe
- 2 Large Russet Potatoes Peeled and cut into cubes
- 4 Cups Water
- 1 Cup Sour Cream
- ¼ Cup Vegan Dressing & Spread
- 2 Tbsp. Dijon Mustard
- 1 Tsp. Salt
- ½ Tsp. Black Pepper
- ¼ Cup Dried Chives
- ¼ Cup Sliced Leeks
- Fresh Chopped Dill Optional
- Prep the ingredients & Cook: Peel the potatoes, then cut into cubes. Next, place the potatoes in a bowl filled with water and set it aside.Slice the leeks and place the leeks in a separate bowl filled with cold water to keep them fresh until you are ready to use them.In a medium size saucepan, add the potatoes and 4 cups of water and cook for 18 minutes. Be sure to not overcook the potatoes as you do not want it to be mushy.Test the potatoes by piercing them with a fork to ensure they’re tender throughout but not falling apart. Once the potatoes are cooked, drain the potatoes and allow the potatoes to cool.
- Prepare the dressing: In a large bowl, add the sour cream and vegan dressing. Then add the Dijon mustard, salt and pepper, chives and leeks. Mix well to combine.Add the lukewarm / cooled potatoes to the dressing. Mix well.Chill: After mixing, cover the salad with aluminum foil or plastic wrap and refrigerate the for 2 hours before serving. This will allow the flavors to combine.Serve cold top with fresh dill (optional).